Chicken Broccoli Cheesy Casserole

Recipe by Chef #894416
READY IN: 45mins


  • 2 -3
    lbs shredded chicken
  • 2
  • 1
    (8 ounce) package cream cheese, softened
  • 1
    lb monterey jack cheese (shredded)
  • 1
    (8 ounce) can of campbell's cream of broccoli soup (You can use cream of Mushroom however I have a mushroom allergy.)
  • 4
    ounces milk


  • Rinse and drain broccoli. Chop up the broccoli into small bite size pieces splitting the larger pieces as you get toward the top of the crown.
  • Warm the Shredded Chicken, I use mine straight out of the Crock pot. Mix chicken and the cream cheese until blended well. Does not have to have a perfect consistency. The cream cheese will melt in the oven. Put this in an 11 x 9 baking dish. Add some salt, pepper and garlic powder to the top.
  • Next put the entire bowl chopped broccoli on top of the chicken. Spread them out evenly. Making sure to completely cover the chicken.
  • In a sauce pan warm the cream of broccoli and a half of can of milk. If you follow the directions on the can you will make it too runny. So just use a half of a can of milk.
  • Cover with the top with all of the Monterey Jack cheese.
  • Bake at 375 degrees for 25- 35 mins or until cheese is bubbly and starting to brown on the sides.
  • ENJOY!