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Chicken and Broccoli Casserole

Chicken and Broccoli Casserole
  • Prep 20 min
  • Total 1 hr 5 min
  • Ingredients 13
  • Servings 6
Give a classic casserole a facelift by stirring in portabella mushrooms and water chestnuts. Then top with French-fried onions.

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

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.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
210
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.

More About This Recipe

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