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Broccoli Chicken Casserole I

Broccoli Chicken Casserole I

Tracy

Tracy

A creamy chicken and broccoli bake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 1031 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
  3. In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
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Reviews

jojojomama
1578

jojojomama

2/2/2007

MAKE IT A 5 STAR RECIPE WITH THESE TIPS!! (I made this by the recipe before, & it was too bland!) Ok -- didn't boil the chicken, I cooked on stove with 1/2tsp paprika. Then, make it with cream of chicken &cream of mushroom. OMIT THE MAYO! Put 3/4 milk in instead! Mix soup w/1 minced garlic clove, 1/8 tsp onion powder, a tiny pinch of ginger - you don't want too much, cause it's potent, & 1/8 tsp italian seasoning. And then, skip layering everything! Just stir it all in the bowl that you stirred the soup in, it's a lot easier!...But put the cheese on top. & just a note -- I didn't have stuffing mix, so I just crumbled corn flakes on top, then sprinkled italian style breadcrumbs! That'll make it a 5-star recipe for ya!

Crystalyn J.
817

Crystalyn J.

12/4/2006

I've made the recipe twice in the past week.... The first time I added some of the ingredients suggested in the reviews: I used an extra can of soup, subbed 1/2 can of milk for the mayo, added an extra cup of cheese so that one was mixed in the casserole while the other cup topped it, and I cooked the chicken in chicken broth seasoned with chicken seasoning. I also used a whole box of stuffing mix and cooked it before topping it on the casserole and added sauteed mushrooms in the mix. It was good but needed some tweaking The second time around was a hit. My boyfriend said he liked it better than the first and my sorority sisters inhaled the dish at our potluck last night. One sister told me it was the best casserole she'd ever had and another has already asked for the recipe...the trick is instead of topping the casserole with the cheese and stuffing, mix it ALL together. Then I topped the whole thing with bread crumbs. It was so much better than with the stuffing on top. Oh yeah...and I added yet ANOTHER cup of cheese. Needless to say, no more tweaking is necessary. Awesome, and thanks so much!

JoJo
589

JoJo

7/25/2007

OK...I made this tonight for the first time and had to hightail it to the computer to give it a rating because it was SO fantastic! I took a little advice from other users to make it better. I used approximately 1/2 of a leftover roasted chicken, 1 bag of mixed frozen broccoli, cauliflour, & carrots(instead of just broccoli), 2 cans cream/chicken soup(in place of 1 can cream/mush), 3/4 cup milk (in place of mayo), and 1 cup bread crumbs mixed w/2 Tbls. melted butter for the topping (instead of stuffing). I also added 1/2 tsp. chopped garlic, 1/8 tsp. onion powder, 1/8 tsp. Italian seasoning, and 3 shakes of cumin to the soup/cheese mixture. Everyone in the house raved about this dish! It fed one hungry husband, two hungry teenage boys, and 1 hungry mom...with a little left over for lunch tomorrow. :) This recipe is a keeper! Bon Appetite!

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