Tuesday, January 18, 2011

Broccoli Chicken Casserole

Easy Week Night Meal
I always make this dish when I have a few busy nights during the work week because it is so easy and tastes just as good reheated.
Start out with some chicken breast and boil them.  I always boil them for about 20 minutes, just in case because raw/half cooked freaks me out.  It is always done/completely cooked that way and then I let them cool for a few minutes so I can shred the chicken without burning my fingers off!
I used three chicken breasts and this casserole ends up being enough for Kevin and I plus an extra night with big portions everytime (thats how we eat around here).  Meanwhile while this is cooking, you can cook the broccoli according to the package directions, so either stove or microwave.  I choose microwave=less dishes to hand wash.

I like fresh, steamed broccoli when prepared as a side dish, but this does just fine in a casserole.  Once your chicken has cooled, shred it, then place in a 8x8 greased baking dish.  In a small bowl, combine cream of chicken soup and 1/3 cup of milk and blend together.  Meanwhile in the same dish that you microwaved your broccoli (see, another dish saver), add this soup mixture and combine---then pour over chicken.

You then add cheese, normally we add a shredded cheddar cheese, but we were feeling rebellious this week and deviated from the recipe.  We added Habanero cheese, and loved it! I also think sprinkling some Ritz crackers on top would be great--kind of like broccoli casserole meets broccoli chicken casserole...mmmm!
See how easy!  Below is the recipe listed to make it easier if you decide to make it yourself.  Let me know what you think!  This can easily be modified depending on the size of your family and preference.
  • 2 (10oz) boxes of frozen chopped broccoli, cooked and drained
  • Chicken Breasts (I used 3 and it was perfect) cooked, and shredded
  • 1 (10.75oz) can cream of chicken soup
  • 1/3 cup milk
  • 1/2 cup shredded Cheddar cheese (or any cheese you like, and for the record, we used almost the whole bag, not just 1/2 cup---we like cheese!
Bake at 350 for about 30 minutes, ENJOY!!

1 comment:

Shanon at Vintage Sparkle Chic said...

Looks yummy and easy, I'll have to try this one out on my family.