Easy Recipe: Broccoli-Chicken Casserole

Ava with her casserole Mmm Mmm Good!

This is a dish that was originated from my cousin's girlfriend.  She'd make her version at our family get-togethers and, once I tried it, it was hard to put my fork down!  I tweaked it just a little to make it my own and it's just as good!  For example, she uses Cream of Chicken while I use Cream of Mushroom.  I also add macaroni for depth.

If you're interested in making this for your friends or family, then read on!

Prep Time: approximately 30-45 mins.
Cook Time (oven): approximately 15 mins.

INGREDIENTS

• 2 chicken breasts
• 2-3 stalks of broccoli
• 1 can cream of mushroom soup
• 1 cup mayo
• 1 whole lemon
• 3/4 cup shredded cheese
• 3/4 cup Panko bread crumbs
• 4 tbs butter
• ​3 cups macaroni*
• 1.5 tbs olive oil
• ​Sea salt and cracked pepper (to taste)

*I had to use the Macaroni in the KRAFT box because we didn't have any more.

PREP/COOK TIME

Macaroni

Add a couple pinches of salt to a pot of 6 cups of water. Bring water to a boil and cook macaroni 7-8 mins on medium-high heat, stirring periodically.  When finished, pour macaroni into a strainer. 

Add 4 tbs (half a stick of butter) to the macaroni and mix until fully melted.  Make sure to place the strainer full of macaroni on top of a plate to catch any drippings.  Transfer the macaroni mixture into a 13 x 9 baking pan.  Rinse out the strainer (to later use for the broccoli).    

Chicken

While the macaroni is cooking, grab another pot and add a couple pinches of salt and 1.5 tbs olive oil to a pot of water - not too much but enough to cover the chicken (4 cups, maybe?).  Unfortunately, I don't always measure my cooking as I mostly "eyeball" it. 

Cook chicken in the salt water for about 10-15 mins or until done. DO NOT dump the water!  Shred chicken into a separate bowl.  As seen in my photo I have gloves on.  Gloves are optional - I use them to prevent any food getting stuck under my nails. :-)

Broccoli

Cut broccoli to desired size - both heads and stalks included.  For the stalks, cut off the ends and slice off any bumps.  Remove excess leaves from the stalks. 

To cook the broccoli, use the same water used to cook chicken breasts.  Cook on med-high heat for about 12-15 minutes.  Pour the water and broccoli into the strainer used to hold the macaroni previously.

Preheat oven to 350 degrees

In the meantime, cut a lemon in half and squeeze on top of shredded chicken.  Add 1 cup mayo then salt and pepper to taste.  MIX.

Chicken mixture

Add the chicken mixture and broccoli into the baking pan full of the macaroni, then stir together.

Then pour cream of mushroom to cover. Add more salt and pepper, if preferred.

Add a good layer of shredded cheese then sprinkle panko bread crumbs on top.  I use panko crumbs because they offer a crispy texture.  Regular bread crumbs are too soft.  

Pop the baking pan into the oven for about 15 mins or until cheese is melted.  The panko bread crumbs won't really turn color but will look crispier. 

​Take out of the oven, let cool for 5 mins, serve, and ENJOY! 

Broccoli-chicken casserole in its FINAL form!

FINAL VERDICT...

I placed about a cup's-worth of the casserole on a plate with a side of jasmine rice (rice, optional) and placed it in front of my toughest critic...

Hoping it tastes good...

She loves it!

AAANNNND - it’s AVA-APPROVED!!!

Try out this recipe and let me know how you like it. Your kids, spouse, guests - whoever you're serving it to - will have a tasty dinner and the kids, especially, will get their veggies in. I promise your kids will love broccoli after tasting this delectable, easy dish that YOU prepared!

~ XOXO, Mari