Broccoli, Cheese and Chicken Casserole

Total Time
45mins
Prep 10 mins
Cook 35 mins

This is an easy weeknight dinner that uses handy ingredients like precooked chicken and canned cream of mushroom soup. Serve it over hot basmati rice.

Ingredients Nutrition

Directions

  1. Preheat oven to to 350 degrees.
  2. In a 13 x 9 x 3 inch baking dish, arrange broccoli spears in 2 rows with stalks facing toward the center.
  3. Spoon chicken on top of the stalks, and top chicken with cheese.
  4. Set aside.
  5. In a heavy saucepan, combine milk, lemon juice, curry powder, pepper, and cream of mushroom soup.
  6. In a small bowl, combine flour and water until combined.
  7. Add to soup mixture.
  8. Bring to a boil over medium heat, stirring constantly with a whisk.
  9. Cook until thickened, stirring constantly.
  10. Pour over chicken.
  11. In a small bowl, combine Melba toast crumbs and butter.
  12. Sprinkle over soup mixture.
  13. Cover and bake at 350 degrees for 2o minutes.
  14. Uncover and bake an additional 15 minutes.
  15. Let stand 10 minutes.

Reviews

(6)
Most Helpful

This is a great recipe! I used fresh broccoli and half a cup of chopped mushrooms. I also substituted the cream of Mushroom soup for half chicken and half mushroom soup (low-cal) I didn't need butter and left off the cheese, and it tasted amazing. BF has requested it again!

Susiecook February 13, 2007

I used frozen pees instead of broccoli. It was good but not very flavorful. Also, the flour and water just turned lumpy in the sauce so I had to fish out the clumps.

bbp February 03, 2007

My family really enjoyed this. Substituted fresh broccoli for frozen. DH especially loved the melba toast topping. He requested that I make it again.

PugGrannie September 24, 2006

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