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Chicken and Broccoli Casserole

  • Prep 20 min
  • Total 1 hr 5 min
  • Ingredients 13
  • Servings 6

Ingredients

1
tablespoon butter or margarine
1
package (8 oz) sliced fresh baby portabella mushrooms
1
can (10 3/4 oz) condensed golden mushroom soup
1/2
cup milk
1
tablespoon Dijon mustard
1/2
teaspoon salt
1/2
teaspoon dried thyme leaves
1/4
teaspoon pepper
3
cups cut-up cooked chicken
1
bag (1 lb) frozen broccoli cuts, thawed
1
can (8 oz) sliced water chestnuts, drained
1
cup shredded American-Cheddar cheese blend (4 oz)
1
can (2.8 oz) French-fried onions

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories from Fat
210
% Daily Value
Trans Fat
2 1/2g
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Give a classic casserole a facelift by stirring in portabella mushrooms and water chestnuts. Then top with French-fried onions.

To save time, substitute 1 jar (6 oz) sliced mushrooms, drained, for the fresh mushrooms. Omit the butter and browning step.

Add color by sprinkling 1/2 cup of diced roasted red bell peppers over the broccoli layer.

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring frequently, until mushrooms are browned.
  • 2 In large bowl, mix soup, milk, mustard, salt, thyme and pepper. Stir in mushrooms, chicken, broccoli and water chestnuts. Pour into baking dish. Sprinkle with cheese.
  • 3 Cover dish with foil. Bake 30 minutes. Sprinkle French-fried onions over top. Bake uncovered about 15 minutes longer or until mixture is hot and bubbly.

Give a classic casserole a facelift by stirring in portabella mushrooms and water chestnuts. Then top with French-fried onions.

Rate and Comment

Give a classic casserole a facelift by stirring in portabella mushrooms and water chestnuts. Then top with French-fried onions.