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Chicken Broccoli Casserole
Approximately 3 cups of shredded chicken
16 oz bag of frozen broccoli (cooked)
1 container of cream of mushroom soup*
1 cup of shredded cheddar cheese
Garlic powder and pepper to taste
Preheat oven to 350 degrees. Mix all ingredients together in a bowl, pour into a 9x9 baking dish and cook for 25 minutes. That's it! Easy peasy :)
Note: you can use any type of shredded chicken. Rotisserie chicken works great for this. The chicken I used tonight was cooked in the crock pot all day and then shredded up. Just put some frozen chicken breasts in the crock pot, cover with chicken broth and cook on low for 8 hours. Viola! Perfect shredded chicken.
*The cream of mushroom soup that I use is in a container, not a can, but a small can would work fine here. I just prefer to use Pacific Foods Cream of Mushroom because it has less unidentifiable processed junk in there.
O my this looks absolutely delicious I love easy and fast meals... will be trying this soon! Come check out my blog if you'd like!!
ReplyDeleteso easy... new favorite!
ReplyDeleteexcited to make this tonight I was just curious you have to cook the broccoli and then it get's baked? it doesn't dry out?
ReplyDeleteJust curious...what sides would you combine with this dish?
ReplyDeleteSounds yummy! Have you considered putting rice or something in there?
ReplyDeleteI made this tonight. I added onions to the mix and served rice on the side. Thinking about adding mushrooms next time. It was delish and I can't wait for my leftovers tomorrow for lunch!
ReplyDeleteWe had this for dinner tonight and it was comforting and easy. The only thing I would change next time is to add more cheese. :)
ReplyDeleteYummy! I added mushrooms and would definitely toss some onions in next time. We also served it on top of rice and it was great!
ReplyDeleteMade this and everyone agreed, all four kids, which is a miracle that it was a keeper recipe. I added rice to mine and it was so yummy!
ReplyDeleteIs there anything I can substitute for the cream of mushroom? I strongly dislike mushrooms.
ReplyDeleteThanks!
I would just try cream of celery or cream of chicken?
DeleteCream of broccoli would be a great one, or cream of chicken
DeleteIf you used condensed muschroom soup, do you add milk to it?
ReplyDeleteyes! half a can
DeleteDo you have any calorie information for this meal......nutrition information? Thanks so much! It sounds delicious!
ReplyDeleteWhat kind of rice would you serve this with? I am planning to make this next week but I'd like to add rice to it....?
ReplyDeletecould you use fresh broccoli??
ReplyDeleteI would amanda. I made a ham broc an moz casserole last nite. The recipe called to blanch the broccoli for about 3 mins before u put in the oven. Worked out amazing good luck!
Deletegreat dish! My children loved it and so easy to make!
ReplyDeleteYummy!!! So easy & tastes terrific! One thing: I've tried it a couple of times & we like fresh steamed brocolli, it seems to hold the flavor a bit better. It's such an easy, delicious meal...thank you!!
ReplyDeleteQuestion - I got a box of Pacific Rim condensed cream of mushroom. How much milk should I add?
ReplyDeleteI live this recipe, one of.my favorites, although mine is a tad different as I add rice and I make a sauce with sauteed onion, cream of mushroom and cream of chicken soup, Velveeta and milk and mix it in with the rice, chicken and broccoli. But this looks really good and way quicker.
ReplyDeleteI altered this a bit, but it turned out great. I used 2 boneless, skinless chicken breasts diced up, cream of chicken soup, and added a cup of thawed corn, 1 cup chicken broth, and 1 cup raw rice. Stirred it all up, put it in a 9X13 baking dish, covered with foil, and baked at 375° for an hour...uncovered it, added some shredded cheddar, and let heat until cheese was melted. YUM! Thanks for the recipe =)
ReplyDeleteJust made this and OMG it was SOOOOO GOOD! Good good. Lick the bowl good. I served it over steamed brown rice. I'm so full I can't move... Mine was estimated HIGH at 16 weight watchers plus points or 500 calories for 1/3 of the dish but there is no way you'd eat that much.
ReplyDeleteHad it tonight for dinner and thought it was a little bland. I added some fried onions to the top like you would a green bean casserole and threw some mozzarella cheese on top as well. Next time I would recommend adding some cream cheese and possibly placing the casserole over rice.
ReplyDeleteMade this. Very good. Will do again.
ReplyDeleteI have this in the oven now! I topped with crushed Ritz crackers and melted butter to make it like a Chicken Divan!
ReplyDeleteMade this tonight. Had great flavor and was a good dinner for a low carb lifestyle. Will definitely be making it again!
ReplyDeleteI made this for my husband tonight and he absolutely loved it!!! he keeps telling me that I need to make it more often. Thank you for this wonderfully easy recipe!!
ReplyDeleteI altered this just a tad to bring down the carb intake. I used one serving of the cream of mushroom, which was 1/2 cup (6g), then mixed with that, 4Tbs of sour cream (3g) and 2Tbs Duke's Mayo (0g). Those ingredients together would be GREAT as a low carb veggie dip. Instead of cooking it in the crock pot, I fried my chicken slowly with seasonings on the stove and then used the paddle attachment on my mixer to shred it. After mixing everything together, if you want to cut down on the carbs some more or add more cheese without adding carbs, try layering the top with Sargento Extra Sharp Cheddar SLICES. ZERO carbs in those. :)
ReplyDeleteI have 3 fresh chicken breasts and need to have dinner ready in about 2 1/2 hours. How do you recommend I cook the breasts to be able to shred them, with no time to slow cook in crock pot? I thought maybe boil in water????? Bake in aluminum foil in oven????? help please!
ReplyDelete