From The Kitchen Of Rachelle Underwood



Friday, January 28, 2011

Chicken Broccoli Cassarole

Here is an oldy but goody. This is one of my husband's favorite dinners. He LOVES it! Seriously? After all the TDF food I make for him, and this is his favorite? Luckily it is very easy to make, makes good leftovers, and can be frozen for convenience in the the future. Make sure that you drain the broccoli VERY well, so that there is no extra water in the casserole. I don't always have buttered bread crumbs, but it does really make the dish extra special. This a good family meal, and my kids eat the broccoli which is always a good thing.


Chicken Broccoli Casserole

2 cans cream of chicken soup
1/2 c mayo
2 c sour cream
6 c broccoli, trimmed and cut into bite sized pieces
3-4 large boneless, skinless chicken breasts, cooked and shredded
2 tsp lemon juice
1 tsp garlic salt
1/2 tsp pepper
3 c shredded cheese
1 c buttered bread crumbs (optional)

Season chicken with Lawry's season salt and microwave on high until done. Shred chicken. Steam broccoli until crisp tender. Drain completely. Layer broccoli on the bottom of a 9x13 inch pan, and then top with shredded chicken. In a large mixing bowl combine soups, mayo, sour cream, garlic salt, pepper, lemon juice and 1 cup of the cheese. Pour sauce over chicken and broccoli. Top casserole with remaining cheese. Bake at 350 degrees for about 35-45 minutes or until bubbly. Top with buttered bread crumbs if desired.

1 comment:

Krista Ruh said...

This looks amazing! I’m definitely going to try.