|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 3g||12%|
|Total Sugars 7g|
|Vitamin C 37mg||187%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken and broccoli are so good together. What better way to enjoy them than in this hands-off casserole that bakes up in less than half an hour? It's quick and unfussy enough to pull off during the week. One of the magic ingredients is a can of cream of mushroom soup, which helps to provide a flavorful sauce base. It also helps speed up the assembly process.
Serve this chicken and broccoli casserole with hot cooked noodles or rice, along with a tossed salad or fresh sliced tomatoes.
2 tablespoons butter, melted, plus more for the casserole dish
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/3 cup milk, or half-and-half
2 cups cubed cooked chicken
Dash of nutmeg
Dash of freshly ground black pepper
1 1/2 to 2 cups frozen chopped broccoli, cooked and drained
1/3 cup grated Parmesan cheese
Gather the ingredients.
Lightly butter a 1 1/2- to 2-quart baking dish or casserole. Heat the oven to 375 F.
In a large bowl, combine the cream of mushroom soup, milk or half-and-half, cubed chicken, butter, nutmeg, pepper, and broccoli. Blend ingredients thoroughly.
Turn the mixture into the prepared baking dish and sprinkle Parmesan cheese over the top.
Bake for about 25 minutes, or until hot and bubbly.
Serve and enjoy.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while the oven preheats. Or allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
How to Store and Freeze Chicken and Broccoli Casserole
Casseroles keep well in the refrigerator for three to four days if they're wrapped well. You can also freeze this casserole in sealed container for up to three months. Bake it from frozen right in the oven until it's completely hot.
- Chicken and broccoli are a classic combination for this casserole, but you can also use cauliflower.
- Feel free to substitute fresh chopped broccoli or cauliflower for this dish.
- If you really like mushrooms, you can easily add 1/2 cup or so of sautéed sliced mushrooms to the sauce mixture or add 1 small can or jar of drained sliced mushrooms.
- Replace the cream of mushroom soup with either cream of celery or cream of chicken soup.
- Add 1/2 cup of finely chopped onion to the sauce.
- Swap out the chicken for leftover diced turkey or ham.
- Garnish the top with freshly chopped parsley.