Ingredients
Equipment
Method
Preparation
- Start by steaming or blanching the broccoli florets until just tender but still bright green, about 3-4 minutes. Poach or bake fresh chicken breasts until cooked through, then dice into bite-sized pieces. Rotisserie chicken can be used as a quicker option.
- In a skillet over medium heat, cook the turkey bacon until crispy. Remove and drain on paper towels, then crumble into small pieces.
Mixing the Filling
- In a mixing bowl, combine cooked rice, broccoli florets, diced chicken, shredded cheddar cheese, mayonnaise, milk, garlic powder, onion powder, and black pepper. Stir gently but thoroughly until evenly coated.
Assembly
- Transfer the mixture to a greased 8x8-inch baking dish and spread evenly. Mix breadcrumbs with crumbled turkey bacon in a small bowl and sprinkle over the top.
Baking
- Preheat oven to 350°F (175°C). Bake casserole for 25-30 minutes until golden brown and bubbling around the edges. Let rest for 5 minutes before serving.
Notes
- Do not overcook broccoli before assembling; it should remain slightly firm to avoid becoming mushy during baking.
- Use freshly shredded cheese for better melting and creamier texture.
- The casserole freezes well; assemble without baking, freeze up to 3 months, thaw overnight, then bake as directed.
- If breadcrumbs brown too quickly, tent the casserole with foil halfway through baking.
- Substitute ingredients like cauliflower for broccoli or smoked tempeh bacon for turkey bacon to customize the dish.