Chicken-Broccoli Casserole

October 24, 2012 at 3:59 pm (Recipes)

This casserole is a staple in our house.  I have made it for 30 years, with a few changes to the original recipe.  My kiddos and darling hubby love it.  It is fast, easy, little effort, high reward!  You can use a lower fat soup, mayonnaise (I use miracle whip) and make it with rice instead of the bread crumbs.  I pre- cook the chicken in my cast-iron skillet, seasoning it before I bake it.  You can also use left-over grilled chicken.  I have never made it with dark meat, but I’m sure it would be good too.

Chicken-Broccoli Casserole

  • 1 family-sized (19 ounces) bag of frozen broccoli or 2 bunches of broccoli (cooked)
  • 3 cups of diced chicken or 2 whole chicken breasts, cooked and boned
  • 2 cans of cream of chicken soup (you can use the lower-fat version)
  • 1/2 tsp. curry powder
  • 2 cups shredded cheese, divided (I use what I have, cheddar,(sharp or mild), colby or monterey — any combination will work
  • 3/4 cup of mayonnaise or miracle whip (again, you can use a lower-fat version)
  • 1 tsp lemon juice (1/2 lemon, juiced)
  • 1/2 cup soft bread crumbs or 1 cup instant rice
  • 1 tbsp butter

Pre-cook the chicken, cool slightly and dice.  Cook broccoli.  Cube 3 or 4 slices of bread (I’ve used sourdough, white, wheat, Italian… whatever I have on hand).  Put in a bowl and dot with the butter — cook in microwave for 45 second or so,  just until the butter is melted.  Stir to blend the butter.

In a 11 1/2 x 7 1/2 in. baking dish, layer the cooked diced chicken and cooked broccoli. Combine the soup, mayonnaise, lemon juice, curry powder and 1 cup of shredded cheese. Pour over chicken and broccoli.   Spread bread crumb mixture on top of soup mixture.  Then spread remaining cheese.

** If using instant rice, start with 1 cup of rice in bottom of dish and omit the bread crumbs.

Bake at 350 for 30 – 40 minutes or until heated through.  The baking time will be longer if using cold left-over chicken.  Makes 6-8 servings.


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