Baked Chicken & Broccoli Casserole
February 19th, 2007 by Nikki
This simple casserole is the perfect weekday meal because it is fairly quick to prepare and satisfies even the pickiest of palettes (talking about the kids here) and makes great lunch leftovers the next day, if there are any.
Ingredients:
- 3 cups cubed chicken
- 2-3 cups freshly chopped broccoli
- 2 cans condensed cream of chicken soup, undiluted
- 1 c. mayonnaise (light works just as well)
- 2 c. shredded Cheddar cheese
- 1 c. Italian bread crumbs or crushed butter-flavored crackers
- 1/4 c. butter or margarine, melted
- 1/2 c. sliced almonds
Directions:
- Saute the cubed chicken in a tablespoon of olive oil until almost done (just a little pink in the middle still). Set aside.
- Spray a 13″ x 9″ baking dish with cooking spray.
- Spread the broccoli and cubed cooked chicken evenly across the bottom of the dish.
- In a bowl, combine soup and mayonnaise; spoon evenly over the chicken/broccoli mix.
- Sprinkle with cheese.
- Cover with bread crumbs or crushed butter flavored crackers and lightly pour butter over the top. Top with Almonds.
- Bake, uncovered, at 350° for 45-50 minutes or until golden brown.