|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 9g||47%|
|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 provide a flavorful sauce base. It also helps speed up the assembly process. The casserole is an excellent use for leftover chicken, or you can cook chicken breasts quickly in a frying pan. Two large breasts produce the two cups of cubed chicken needed for the recipe.
Serve this chicken and broccoli casserole with hot cooked noodles or rice, along with a tossed salad or fresh sliced tomatoes.
"Incredibly easy to whip up, this is a nice weeknight casserole. The seasoning is good, and there are several ways that you can switch it up with other veggies, seasonings, and cheeses. It’s a great fridge-clearing recipe to have on hand." —Colleen Graham
2 tablespoons unsalted butter, melted, plus more for the casserole dish
1 (10.75-ounce) can condensed cream of mushroom soup
1/3 cup milk, or half-and-half
2 cups cubed cooked chicken
1 dash nutmeg
1 dash freshly ground black pepper
1 1/2 to 2 cups frozen chopped broccoli, cooked and drained
1/3 cup grated Parmesan cheese
Steps to Make It
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F. Lightly butter a 1 1/2- to 2-quart baking dish or casserole.
In a large bowl, mix together the cream of mushroom soup, milk, chicken, butter, nutmeg, pepper, and broccoli.
Turn the mixture out into the prepared baking dish and sprinkle Parmesan cheese over the top.
Bake for about 25 minutes, or until hot and bubbly. Serve.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place them 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 heats.
- Switch from broccoli to cauliflower, or use a combination of both. You can also substitute fresh chopped broccoli or cauliflower in 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 a 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.
- Cheddar cheese is an excellent alternative to Parmesan.
- Garnish the top with freshly chopped parsley.
- Skip the nutmeg and season the sauce with a teaspoon or two of fresh or dried herbs, such as basil or oregano. A little paprika or garlic are good additions as well.
How to Store and Freeze Chicken and Broccoli Casserole
Casseroles can be refrigerated for three to four days if they're wrapped well. You can also freeze this casserole in a sealed container for up to three months. Bake it from frozen right in the oven until it's completely hot.