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Chicken Broccoli Casserole
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DeMarcus Taylor
By DeMarcus Taylor

Chicken Broccoli Casserole

7 steps
Prep:8minCook:35min
Notes: I prefer frozen broccoli over fresh for this recipe. If you hate broccoli, you can omit it. You can change out the cream of cheddar soup for another cream of I used rotisserie chicken but you can use any cooked chicken you have on hand. Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
Updated at: Thu, 17 Aug 2023 00:12:16 GMT

Nutrition balance score

Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
20
High

Nutrition per serving

Calories616.6 kcal (31%)
Total Fat38.5 g (55%)
Carbs33 g (13%)
Sugars5.3 g (6%)
Protein34.8 g (70%)
Sodium1247.5 mg (62%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat the oven to 375°F. Spray an 11×7-inch baking dish with cooking spray and set aside.
Step 2
In a large bowl, add 3 cups small-diced cooked chicken, 12 ounces frozen broccoli florets, 10.5 ounce can condensed cheddar cheese soup, 10.5 ounce can condensed cream of chicken soup, 1/4 cup mayonnaise, 1/4 cup milk and half of the 8 ounces shredded cheddar cheese.
Step 3
Stir to combine and add the mixture to the prepared baking dish.
Step 4
Add the remaining cheese on top.
Step 5
Place 1 1/2 cups crushed Ritz crackers into a zippered plastic bag and add 1/4 cup unsalted butter, melted. Close the bag and toss it around so the crumbs are coated in the butter.
Step 6
Evenly sprinkle the topping all over the casserole.
Step 7
Bake for 30-35 minutes until bubbly and golden brown. Garnish with dried parsley , if using, and serve.

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