For the vegetable layer, swap green beans or even frozen vegetable mix instead of broccoli. I mean it when I say it’s super customizable use wild rice or a blend as the bottom layer. This simple recipe makes a great weeknight meal but it does require a little advanced planning, which is what makes it so perfect as a meal prep dish. They also hold up surprisingly well to reheating the next day for lunch they’ll lose their crush factor, of course, but that salty-buttery flavor stays and is really what rounds out this whole dish! They’re the best part of the recipe, and the piece that gets my kids over-the-moon to see this casserole on our dinner table. The only thing I don’t customize or change up is that layer of buttery crushed Ritz crackers. But cream of chicken or cream of mushroom work great, too! And if you don’t have sour cream to mix in, Greek yogurt also works and, if you want to go full-fat Midwestern, cream cheese will never do you dirty. I also use shredded chicken, like in the video below.įor the cream-of-whatever soup, I highly recommend cream of celery. The chicken I’ll use pre-seared chicken, as the recipe below calls for, but I’ve also used a rotisserie chicken I pulled the meat off of. I prefer it with wild rice as the base, but I’ve used rice blend, whole grain rice, and even cooked tabbouleh or couscous on the bottom- just use a cooked grain you enjoy.įor the vegetable layer, I love broccoli florets but chopped carrots, or a frozen mix of vegetables, or green beans work fabulously here also. I’m always particularly thankful to the customizability of this dish, too. I’ll do the same when I’m making bacon on a Sunday’ use that bacon grease to sear off some chicken thighs when the bacon’s done, and the chicken will store for up the 5 days in the fridge.
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