Chicken Broccoli Casserole
Print recipe
| Serves | 6 |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Total time | 1 hours, 10 minutes |
| Allergy | Egg, Milk |
| Meal type | Main Dish |
| Misc | Pre-preparable, Serve Hot |
| Brought to you by | The Recipe Wench - www.therecipewench.com |
| From book | The Great Entertainer Cookbook (Buffalo Bill Historical Center 1992) |
This chicken broccoli casserole make a beautiful presentation. Great for potlucks. It can easily be prepared ahead of time and thrown in the oven at the last minute. Makes for great leftovers too!
Ingredients
- 2 Cans cream of chicken soup
- 1 Cup sour cream
- 1 Cup mayo
- 1 Cup sharp cheddar cheese (shredded)
- 1 Tablespoon lemon juice
- 1 Teaspoon curry powder (or you can leave out and allow everyone to sprinkle on their plates as desired)
- 2 10 ounce baby broccoli florets (if frozen, thaw and drain. If using fresh, cook first.)
- 3 chicken breasts (cooked and cut into bite-sized chunks)
- Parmesan cheese (grated)
- salt & pepper (to taste)
- butter
- paprika
Directions
| Step 1 | |
| Preheat oven to 350ºF | |
| Step 2 | |
| In medium bowl, mix soup, sour cream, mayo, cheddar, lemon juice | |
| Step 3 | |
| Put broccoli in bottom of casserole dish. Add cooked chicken on top. Sprinkle with Parmesan, salt and pepper. | |
| Step 4 | |
| Add sauce mixture. Dot with butter. Sprinkle more Parmesan and paprika. | |
| Step 5 | |
| Bake at 350ºF until thoroughly heated (approx. 40-45 minutes). | |
| Step 6 | |
| We like to serve this over white or brown rice. This is great as leftovers too! | |
