Search thousands of recipes reviewed by home cooks like you.

Cheesy Chicken Broccoli Bake

Cheesy Chicken Broccoli Bake

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
terrylynne

terrylynne

In this simple, hearty meal, any vegetables, fresh or frozen, can be substituted for the broccoli and carrots. This is an excellent winter supper. Serve with pasta or rice.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 853 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C), and grease a 9x12-inch baking dish.
  2. Pour the condensed soups into a bowl and mix well. Place the chicken breast meat, broccoli, and carrots into the baking dish, mix well, and pour the soup mixture over. Sprinkle with basil, thyme, oregano, and paprika, and spread the Cheddar cheese and bread crumbs evenly over the top.
  3. Bake in the preheated oven for 45 minutes, until the casserole is bubbling and the cheese and crumbs are lightly browned.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Cathy G.
16

Cathy G.

6/1/2009

Good as written except we noticed the carrots were still a bit too crunchy for our liking but the broccoli cooked fine. Worth making again, precooking the carrots a bit and maybe adding a bit more spices.

Evangeline
13

Evangeline

3/30/2009

I saw this in the 'Newest Recipes' thing, and I decided to try it. Overall, it was pretty good, (or is, i'm actually eating it right now!) I made a couple of changes, I added more paprika, salt, crushed red pepper, and, put some croutons on top!(i needed some sort of crunch!) I really suggest to put some crushed red pepper if you like spicy food. This is a pretty darn good recipe :)

Arual
11

Arual

2/10/2010

This is a rather versatile recipe. I used frozen broccoli and corn for the vegetables and two cans of cream of chicken soup because it's what I had in hand. To make sure the spices (including a half teaspoon of red pepper flakes) permeated the entire dish, I mixed them in with the soup before pouring it over the chicken and vegetables. Also used croutons instead of breading. It turned out AMAZING, though the soup (sauce) is a little on the thin side.

Similar recipes

ADVERTISEMENT