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Easy Chicken and Broccoli Casserole

User Rating 5 Star Rating (1 Review)

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Easy Chicken and Broccoli Casserole

Easy Chicken and Broccoli Casserole

Diana Rattray
This quick and easy chicken recipe is a snap to prepare and bake. Serve this chicken and broccoli casserole with hot cooked noodles or rice and a tossed salad or fresh sliced tomatoes.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients:

  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 1/3 cup milk or half-and-half
  • 2 cups cooked chicken, cubed
  • 2 tablespoons melted butter
  • dash nutmeg
  • dash black pepper
  • 1 1/2 to 2 cups frozen chopped broccoli, cooked and drained
  • 1/3 cup grated Parmesan cheese

Preparation:

Lightly butter a 1 1/2- to 2-quart baking dish. Heat oven to 375°. In a large bowl combine the cream of mushroom soup, milk, chicken, butter, nutmeg, pepper, and broccoli. Turn the mixture into the prepared baking dish and sprinkle Parmesan cheese over the top. Bake for about 25 minutes, or until hot and bubbly.
Serves 4.

See Also

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Very Satisfying!, Member zanne2

I love the easy and tempting way to use up leftover cooked chicken. As is my style, I changed a few things in the recipe to use what I had on hand, and to make it healthier. Instead of a can of cream of mushroom soup, I added half of a green pepper and 2 small stalks of celery. I increased the milk to 1 cup, and omitted the 2T butter in the recipe. I used several dashes of nutmeg and pepper, and 1 lb of frozen broccoli -- uncooked before baking. I also substituted 7 slices of sharp cheddar cheese on top. Baked per directions, and served on a slice of organic flaxseed bread with tomato wedges on the side. Yum!

12 out of 18 people found this helpful.

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