Crispy Chicken-Broccoli Casserole from The Best of Southern Living Cookbook chosen by Jennifer at Come Rain or Come Shine
2 (6-ounce) packages long-grain and wild rice mix
1 small onion, chopped
3 tablespoons melted butter, divided
2 cups chopped cooked chicken
1 (10-ounce) box frozen chopped broccoli, thawed
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 (8-ounce) container sour cream
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup lemon juice
3/4 teaspoon salt
2 cups crushed cornflakes cereal
1. Reserve seasoning packets from wild rice mix for another use. Prepare rice according to package directions.
2. Saute chopped onion in a Dutch oven in 1 tablespoon melted butter over medium-high heat for 8 minutes or until onion is tender.
3. Add rice, chicken, and next 6 ingredients to Dutch oven; stir until blended. Spoon into a lightly greased 13x9-inch baking dish or disposable aluminum pan. Toss together cornflakes and remaining 2 tablespoons melted butter. Sprinkle cornflake mixture evenly over casserole.
4. Bake, covered with aluminum foil, at 350 degrees for 30 minutes. Remove foil, and bake 8 more minutes or until golden and bubbly.