Broccoli and Chicken Casserole

6
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"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 recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

Related

EMGCooks

Heaven on a plate. I actually just thawed the broccoli, and it was perfect. I cannot describe what a perfect comfort food this is. I even used reduced fat mayo, sour cream and soups and it was still so rich and creamy!

review by:
(27 Sep 2012)