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Broccoli Chicken Casserole IV

SUBMITTED BY: vicki conley      PHOTO BY: Screaming Buddha

"This is an easy dinner to make ahead of time and just warm up when needed."
PREP TIME  5 Min
COOK TIME  50 Min
READY IN  55 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 1/2 cups chopped chicken breast meat
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup shredded Monterey Jack cheese
  • 1 (10 ounce) package frozen broccoli
  • 1/2 cup chopped green onion
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground black pepper

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl combine the chicken, soup, milk, cheese, broccoli, green onion, basil and pepper. Mix well and spread mixture into a lightly greased 9x13 inch baking dish.
  3. Bake at 350 degrees F (175 degrees C) for 50 minutes, until bubbly.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2005 by EMarie59
I bought 2 of the cooked rotisserie chickens from the grocery store. I cut that up. I also used fresh broccoli. Both uncooked chicken and frozen broccoli release a lot of water when cooked. Hence, most of the reviewers problems. As for the bland taste, I sprinkled garlic powder, I did not use basil. (sorry, basil is better in Italian dishes)I grated monterey jack that had jalapeno in it, and sprinkled a mix of monterey and cheddar cheese as well. The grocery store sells this mix in one bag. I also added some uncooked minute rice, for it will cook due to the soup in it. I cooked it at 400 degrees and watched it to see if I was going to need to add any more milk. The way I did this turned out incredible, and was not watery in the least.

11 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2006 by Kim D
I thought this was pretty good. I cooked the chicken breasts before I put them in the recipe. (I had read some reviews that said it was too soupy, which was probably from the chicken being uncooked.) I covered it with aluminum foil so it wouldn't get burned on top. My husband really liked it.

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2006 by Leah
Loved it, with a few changes. My family doesn't care for basil, so I omitted it. I also substituted fresh broccoli for the frozen and cheddar for jack cheese. I added an extra layer of cheese the last few minutes of cooking. It was a little watery, so I served it over rice. I'll probably omit the milk next time to make a thicker consistency. Even my broccoli-hating husband enjoyed this one. Delicious!

4 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 217

  • Total Fat: 9.5g
  • Cholesterol: 64mg
  • Sodium: 472mg
  • Total Carbs: 7.9g
  •     Dietary Fiber: 1.9g
  • Protein: 24.7g

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