Broccoli Chicken Casserole
Cooked chicken and broccoli in cream of chicken and cheddar cheese soups with mayo and milk, under cheddar and buttery Ritz crumbs. Serves 6.
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Ingredients
- 3 cups cooked chicken small-diced
- 12 ounces frozen broccoli florets defrosted
- 10.5 ounces condensed cheddar cheese soup 1 can, low sodium if you like
- 10.5 ounces condensed cream of chicken soup 1 can, low sodium if you like
- 1/4 cup mayonnaise
- 1/4 cup milk
- 8 ounces shredded cheddar cheese 2 cups, divided
- 1 1/2 cups Ritz crackers crushed
- 1/4 cup unsalted butter melted
- dried parsley optional, for garnish
Instructions
- Preheat the oven to 375°F. Spray an 11x7-inch baking dish with cooking spray.
- In a large bowl, combine the chicken, broccoli, cheddar cheese soup, cream of chicken soup, mayonnaise, milk and half of the shredded cheddar.
- Stir to combine and spread the mixture in the baking dish. Top with the remaining cheddar.
- Put the crushed crackers in a zip-top bag, add the melted butter, close the bag and toss until the crumbs are coated. Sprinkle the crumbs evenly over the casserole.
- Bake for 30 to 35 minutes, until bubbly and golden brown and the center reaches 165°F. Garnish with parsley if you like.
Notes
Thaw the broccoli and dice the chicken small. Low-sodium soups if you watch salt. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F. Not for freezing (mayonnaise).
Nutrition
Serving: 1servingCalories: 639kcalCarbohydrates: 25.4gProtein: 35.5gFat: 44.2gSodium: 1193mgFiber: 2.4gSugar: 4.5g