Creamed Chicken and Broccoli
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 roasting chicken (4-5 lbs.)
- 2 (10 3/4 ounce) cans cream of chicken soup
- 32 ounces frozen broccoli florets or 3 cups fresh broccoli, chopped
- 1 1⁄3 cups milk
- 1⁄2 cup water
- 1⁄3 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dried onion flakes
- 8 ounces Velveeta cheese
- 1 cup of shredded cheese (Mild cheddar, Monterey Jack, Colby etc.)
- salt and pepper, to taste
directions
- Remove all skin from the chicken and boil chicken in large pot of water until done.
- Cool chicken completely and remove chicken in chunks. Set aside.
- Steam the broccoli with 1 tablespoons minced onion in the microwave. Set aside.
- In a large pot. combine the Cream of Chicken soup, milk, water and worchestershire until heated through. Do not let it boil.
- Add the mayonnaise and 1 tablespoons minced onion and stir until blended. Add the Veleveeta in chunks until completely blended.
- Carefully stir in the broccoli and then the chicken until all blended and the soup consistency is smooth and creamy. Never bring to a boil.
- Add the shredded cheese and taste the mixture. Add salt and pepper to taste. **You may need to add a little more mayo or worchestershire until it is to your taste.**.
- Cook on low for 20 minutes (or transfer to crockpot on low) and serve over noodles or rice.
- **If it seems a little watery, add in 1 tablespoons of instant potato flakes to thicken**.
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RECIPE SUBMITTED BY
I'm a full time wife and mom who works in clinical research full-time. That leaves me with only part-time cooking time. I'm addicted to Food Network and am always try to make quick and easy meals for my family. I come up with recipes from "a little of this and a little of that" and see what comes out :) I am a novice cook who aspires not to be great but to be satisfying. The best compliment is a big smile and a request to make it again. Any feedback that you can provide on my recipes is greatly appreciated.