Prep 20 mins
Cook 30 mins
This is a recipe I found in one of those small cookbooks you can get at the checkout stand at the grocery store. I've served it for company, taken it to potlucks, and just make it for ourselves when we are looking for something special. It's always a hit. I think the Dijon mustard is the key ingredient to make it different and special.
- 29.58 ml margarine or 29.58 ml butter
- 44.37 ml all-purpose flour
- 9.85 ml chicken flavor instant bouillon
- 473.18 ml milk
- 118.29 ml mayonnaise or 118.29 ml salad dressing
- 14.79-29.58 ml Dijon mustard
- 453.59 g package frozen broccoli, thawed and drained
- 709.77 ml cubed cooked chicken (or turkey)
- 118.29 ml shredded cheddar cheese
- 78.07 ml plain breadcrumbs
- 14.79 ml margarine or 14.79 ml butter, melted
- Heat oven to 350 degrees. Melt 2 tablespoons butter or margarine in medium saucepan. Stir in flour and bouillon. Gradually stir in milk; cook until mixutre boils and thickens, stirring constantly with wire whisk. Stir in mayonnaise or salad dressing and mustard until well blended.
- Arrange broccoli in ungreased baking dish. Top with cooked chicken. Spoon sauce over chicken. Sprinkle with cheese.
- In small bowl, combine bread crumbs and 1 Tablespoon melted butter; mix well. Sprinkle over top of casserole.
- Bake at 350 for 30 minutes or until thoroughly heated.
- Serve with green salad and garlic bread. Enjoy!
Very good! Been using this same recipe for years now; it's ALWAYS a hit! I always add more spicy brown mustard and cheese than it calls for. NOMNOMNOM!
This recipe turned out just ok for me. Everything turned out ok, but it really wasn't all that appealing to me. Unfortunately, for my family, this won't be a repeat. Thanks anyways for sharing.
This casserole was pretty tasty. I found it to be a little heavy on the sauce though, it came out slightly soupy. :-/ It tasted really good - I think next time I'll just cut the sauce in half when I make it and add more bread crumbs/cheese. Thanks for sharing!