Excellent meal!! I will be making this alot from now on, we all enjoyed this casserole very much!! It was so easy to prepare and only took a few minutes which was even better. I cooked my chicken breasts in the microwave on each side for 5 minutes, then cooked my broccli in the microwave too. Threw everything in a casserole dish and dinner was done shortly after. Great taste, great meal, thanks!!
I made this up a few nights ago, and it was a big hit. I started off with fresh s/b breasts; I just cubed them up and browned them in some olive oil and garlic, then put them in the bottom of my casserole dish. While I was cooking the chicken, I did the broccoli in the microwave. I also used cream of mushroom soup (the only kind I had on hand), and was quite generous with the cheddar cheese covering. The recipe doesn't state whether or not to use fresh or dried breadcrumbs, so I used Italian-seasoned dried, which worked well and tasted great. Dinner was delicious! This was easy to prepare, even though I didn't have cooked chicken already on hand, and I will definitely make it again. I also think this would be a wonderful dish if made with leftover cooked turkey. Thanks for sharing this, Christina.
This is a great base recipe. I double everything, using 1 cr. of mushroom and 1 cr. of chicken soup. If you have evaporated milk to use it really raises the flavor. Here are some simple instructions to pep up the flavor. Melt 2 T butter in a covered dish with 2-3 crushed cloves of garlic or diced onion, in the microwave. Once melted, sprinkle with italian seasoning and add fresh broccoli. Cook for 4 minutes in the microwave until tender. Stir broccoli to distribute the butter and spices. Spread in the bottom of a 9x13 pan, add chicken. Assemble as usual. In same microwave dish (without cleaning) melt 1 T butter. Add breadcrumbs and sprinkle over prepared dish.
Add a little nutmeg and some almonds, and you have a great shortcut divan. It's healthier without the cream other recipes call for, and I usually omit the soup element and whip up a roux with flour and milk, and throw some mushrooms and chicken stock in there and add that instead, or use one of the cream-of-soup substitutes from this site. It's a great way to use up that monster bag of broccoli from the warehouse store and is really fast to throw together. Thanks for posting!
So easy and so darn good! My grandkids went crazy over this. My littlest one had 2 helpings! I doubled the recipe and used cream of mushroom soup and regular chopped frozen broccoli, thawed and squeezed dry. Came out just the way I thought it would and we all enjoyed it so much! I am keeping this recipe in a safe place so I can make it again! Thanks for sharing Graybert!
This is a great recipe that I used to make long ago. The only adjustment I made was to use shredded vs. cubed chicken. I like the texture better.
Definitely quick and easy. Perfect to use up leftover chicken. I did add some chopped onion to this, but in the end, although it was good, still was a bit bland. Next time I will be sure to add some extra herbs/spices. One reviewer mentioned curry powder, which sounds good. I think thyme and rosemary would be good as well. All in all, it's a nice quick meal. Thanx for posting!
Really good and easy to make! I also added cream of mushroom soup and definitely added extra extra chedder cheese for the kids!
A quick and easy recipe. I added a teaspoon of curry to the soup and milk mixture for a little extra flavour.
I was looking for something new, quick and fairly healthy when I came upon this recipe. I have never tried this before but my son and I are big chicken and broccoli lovers so I thought... Why not? Well, what a hit! My son ate 2 huge helpings and asked me to make this again. After reading some of the reviews, I did make a few changes. I had some fresh mushrooms I needed to use up so I just chopped them up with some onion and garlic (I add this to pretty much everything) and sauted in a little olive oil and added it to the chicken and broccli. I also used both the cream of broccli and cream of mushroom soups and used about 1/2 - 3/4 cup of milk to make it the right consistancy. It was wonderful and a dish I will make again and again. Thank you for posting!!