Friday, January 13, 2012

Chicken & Broccoli Casserole

I'm working my way through the cookbook that my church compiled a few years ago and passed out to all of the ladies in the church.

I made this Chicken and Broccoli Casserole the other night with a little trepidation over how it would be received by some of the small people who live here. Ballerina LOVES broccoli, so I knew she would like it, but the others - I wasn't really sure about that. Sassy is probably the pickiest eater on the planet. She doesn't like meat (unless it's a chicken nugget or in a taco shell); she's not a big fan of vegetables in cooked or raw form. Needless to say, I was ecstatic when, not only did they all eat the casserole without complaint, but all of the girls asked for a second helping!

Ingredients:
1 bag of frozen broccoli florets, cooked and drained
1 chicken, boiled and deboned
1 can of cream of mushroom soup
1/2 can of chicken broth
1/2 C mayonnaise
1 tsp. lemon juice
2 C shredded cheese
1 tube of Ritz crackers
1 stick margarine

Spray an 8x11 1/2 inch casserole dish with PAM. Place the cooked broccoli in the dish. Add the chicken on top of the broccoli. Sprinkle cheese on top of chicken and broccoli. In a separate bowl, mix the soup, mayonnaise, lemon juice, and chicken broth. Pour it over the chicken mixture. Top with crumbled Ritz crackers. Melt margarine and pour over the crackers. Bake at 350 for 30 minutes.

Notes
  • I used boneless, skinless chicken breasts. Since I don't care for boiled chicken, I baked the breasts and then chopped them up to use in the casserole. 
  • My children (and I) like things cheesy, so I used 3 cups of shredded cheese instead of 2.
This is definitely going into my recipe rotation! It was super easy to make and the small people liked it, so I will be making this quite often.
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