Broccoli and Chicken Casserole
"If you're a purist, then this isn't for you. However, if you see the value in cooking with frozen vegetables and canned soups for an easy meal, then go for it! This is another one that can be made the day before and put in the oven when you get home from work."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (416.7 g)
- Calories 803.2
- Total Fat - 42.3 g
- Saturated Fat - 17.4 g
- Cholesterol - 116 mg
- Sodium - 1532.5 mg
- Total Carbohydrate - 79.1 g
- Dietary Fiber - 6.9 g
- Sugars - 30.5 g
- Protein - 28.4 g
- Calcium - 586.8 mg
- Iron - 4.5 mg
- Vitamin C - 22.9 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Place chicken and onion in a large saucepan and cover with water; cover pan. Bring to a boil; reduce heat and simmer, covered, 5 minutes. Remove from heat and let stand, covered, 10 minutes.
Step 2
Meanwhile, place broccoli and a microwave-safe dish and cook on high for 5 minutes. Preheat oven to 350F.
Step 3
Drain chicken and onions; cut into bite-sized pieces. Drain broccoli.
Step 4
Mix soups, mayonnaise, sour cream, lemon juice, curry powder, pepper and 1 1/2 cups cheese in a bowl. Add chicken and broccoli and mix to combine thoroughly.
Step 5
Pour chicken mixture into a greased 3-quart casserole dish; place casserole dish in oven on either a baking sheet or piece of aluminum foil to catch drips (sauce will often boil over).
Step 6
Bake, uncovered, 35 minutes; top with remaining 1/2 cup cheese and bake an additional 5 minutes or until cheese is completely melted.
Step 7
Let stand 5-10 minutes before serving. Can be served over rice or pasta if desired.
Tips
No special items needed.
1 Reviews
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