Broccoli Chicken Casserole IV

Broccoli Chicken Casserole IV

88 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    50 m
  • Ready In

    55 m
vicki conley
Recipe by  vicki conley

“This is an easy dinner to make ahead of time and just warm up when needed.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl combine the chicken, soup, milk, cheese, broccoli, green onion, basil and pepper. Mix well and spread mixture into a lightly greased 9x13 inch baking dish.
  3. Bake at 350 degrees F (175 degrees C) for 50 minutes, until bubbly.

Share It

Reviews (88)

Rate This Recipe
EMarie59
124

EMarie59

I bought 2 of the cooked rotisserie chickens from the grocery store. I cut that up. I also used fresh broccoli. Both uncooked chicken and frozen broccoli release a lot of water when cooked. Hence, most of the reviewers problems. As for the bland taste, I sprinkled garlic powder, I did not use basil. (sorry, basil is better in Italian dishes)I grated monterey jack that had jalapeno in it, and sprinkled a mix of monterey and cheddar cheese as well. The grocery store sells this mix in one bag. I also added some uncooked minute rice, for it will cook due to the soup in it. I cooked it at 400 degrees and watched it to see if I was going to need to add any more milk. The way I did this turned out incredible, and was not watery in the least.

Leah
70

Leah

Loved it, with a few changes. My family doesn't care for basil, so I omitted it. I also substituted fresh broccoli for the frozen and cheddar for jack cheese. I added an extra layer of cheese the last few minutes of cooking. It was a little watery, so I served it over rice. I'll probably omit the milk next time to make a thicker consistency. Even my broccoli-hating husband enjoyed this one. Delicious!

Kim D
53

Kim D

I thought this was pretty good. I cooked the chicken breasts before I put them in the recipe. (I had read some reviews that said it was too soupy, which was probably from the chicken being uncooked.) I covered it with aluminum foil so it wouldn't get burned on top. My husband really liked it.

More Reviews

Similar Recipes

Broccoli Chicken Casserole I
(617)

Broccoli Chicken Casserole I

Broccoli, Rice, Cheese, and Chicken Casserole
(459)

Broccoli, Rice, Cheese, and Chicken Casserole

Silver's Savory Chicken and Broccoli Casserole
(138)

Silver's Savory Chicken and Broccoli Casserole

Broccoli Chicken Casserole II
(113)

Broccoli Chicken Casserole II

Broccoli Chicken Casserole III
(102)

Broccoli Chicken Casserole III

Creamy Chicken and Broccoli Casserole
(39)

Creamy Chicken and Broccoli Casserole

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 7.6 g
  • 2%
  • Protein
  • 24.7 g
  • 49%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cheesy Broccoli Chicken Casserole

>

next recipe:

Broccoli Chicken Casserole I