Chicken and Broccoli Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8
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Calories
459 kcal
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Course
Main Course
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Cuisine
American
Chicken and Broccoli Casserole
Description
The recipe begins by spreading cooked broccoli in a baking pan, followed by diced or shredded cooked chicken. A sauce combining cream of chicken soup, mayonnaise, lemon juice, and cheddar cheese is mixed and spread evenly over the chicken and broccoli layers. The topping is made from melted butter combined with breadcrumbs, sprinkled on top for texture.
Baked at 350°F for around 35 minutes, the casserole heats through thoroughly, allowing the cheese to melt and the breadcrumb topping to crisp. The contrast between tender chicken and broccoli with the creamy sauce and crunchy topping characterizes the dish’s texture profile.
This casserole works well as a comforting main dish for dinner, providing protein and vegetables in one dish. It also offers convenience through make-ahead potential with freezing instructions, making it suitable for planned meals or batch cooking.
The notes advise preparing the dish without breadcrumbs when freezing, adding them just prior to baking after thawing. Leftovers should be stored airtight in the refrigerator for up to three days or frozen for two to three months to maintain quality.
Ingredients
- 4 chicken breast cooked and diced, or shredded
- 1 (10-12-ounce) package broccoli frozen
- 2 (10.5-ounce) cans cream of chicken soup
- 1 cup mayonnaise
- 1 teaspoon lemon juice
- ½ cup cheddar cheese grated
- ⅓ cup bread crumbs
- 2 tablespoon butter melted
Instructions
- Preheat oven to 350°F.
- Cook and drain broccoli and put it in the bottom of a 9x13 pan.
- Layer chicken pieces on top of the broccoli.
- In a medium bowl combine soup, mayonnaise, lemon juice, and cheese. Mix well. Spread over the chicken.
- Add melted butter and bread crumbs to a Ziploc bag and mix well. Pour over the soup mixture.
- Bake for 35 minutes or until heated through.
Notes
- For freezing, assemble the casserole without breadcrumbs, cover tightly, and freeze up to 2-3 months.
- Thaw frozen casserole overnight in the refrigerator, add breadcrumb topping, then bake as directed.
- Leftovers keep well in airtight containers in the fridge for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 9g | 3% |
| Protein | 28g | 56% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 105mg | 35% |
| Sodium | 946mg | 39% |
| Potassium | 476mg | 10% |
| Sugar | 1g | 2% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 78mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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