Reviewed: Jan. 21, 2008

I followed the recipe as given except I used one can of Cream of Chicken & Mushroom soup. I also doubled the cheese. My VERY picky daughter devoured it-- she even ate the broccoli!! I will definitely be making more of this great and easy dish. Thank you!

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pam

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Reviewed: Jan. 6, 2008

this is a staple in our home - def in our rotation! So easy and wins over the entire family, including my picky 3 year old and 5 year old! I cooked my frozen chicken breasts in a crock pot with garlic salt, chicken broth and salt & pepper. The chicken is amazingly tender cooked this way. The last time I made this I did "shred" the chicken as someone recommended in another rating - I won't do it again - the casserole seemed too much like chicken salad.

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TINHEADED

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Reviewed: Jan. 5, 2008

I give this a 5 star but my hubby gives is a 3 hence the 4 stars. If I could get my 2 little toddlers to sit down to eat, I'm sure they'd gobble it up. It is very tasty. The sauce and cheese compliment both the brocolli and chicken. And the bread crumbs are just the right amount of added crunch. Great quick recipe for the family...thanks!

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msgrozzy

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 5, 2008

I liked this recipe and modified it according to other people's suggestions. I added cooked rice pilaf on the bottom, used cajun spice like a rub on the chicken and I used Campbell's Healthy Heart Cream of Chicken soup and skim milk to lighten it all up. It still tasted salty, so next time, I'll try Rice Roni's Reduced Sodium Chicken rice and cut back on the cajun spice. I will put tin foil over the pan while in the oven for the bulk of the time to heat it through and then take the tin foil off to crisp the top before removing from the oven. I didn't do that this time and the cheese was dried/baked on rather than oozing through the dish. I'll definitely try this one again.

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selfproclaimedbadcook

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 5, 2007

Good recipe, thanks.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Dec. 4, 2007

I loved this recipe. I have made Chicken Divan before that require Mayo, and it was horrible. This meal was filling and delicious, without the overpowering taste of Mayo (we really hate mayo). My 2 kids (4yo and 11 month old) devoured this meal. Absolutely delicious. This is the perfect last minute meal. I also tweaked this recipe: I used 1 pound package of frozen broccoli and cooked it according to the package. For the Chicken I seasoned it with Lemon Pepper Seasoning. I put both in an 8x8 baking dish. For the soup mixture, I used part milk and part sour cream. I also added 1/4tsp Thyme, and a dash of garlic powder. I then..combined the chicken, broccoli and soup...tossing it well. then topped it with cheese and the breadcrumb mixture. The breadcrumbs were too mushy for me and I ended up using 1/4 cup bread crumbs to the 1 T melted butter. I also heated it for 20 minutes at 375 degrees.

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afwife03

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Reviewed: Dec. 2, 2007

A new staple meal at our house with some plain rice on the side!

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3angelsmommie

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Reviewed: Nov. 17, 2007

Love this recipe. It is one of my families favorites. Try using one of the pre-roasted chickens from Costco. It adds some great roasted flavor. Also, I was in a pinch and had to use cream of chicken with garlic - MMMMM! I never make it with the regular soup any more.

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karent

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Reviewed: Nov. 11, 2007

I did not care for this recipe.

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Lisa

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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Reviewed: Nov. 9, 2007

As per recipe and a few dashes of ground peppercorns, my family loved it. Good comfort food. Did use boneless thighs instead of breasts and meat was very tender and tasty. Will try next time with suggestions of spices from other members.

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MOMKR1

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Lincoln University, Pennsylvania, USA

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Reviewed: Nov. 8, 2007

big hit at our house. Sauteed the chicken w/ creole seasoning and garlic powder. Used homemade whole wheat bread crumbs. Doubled the cheese and the bread crumb mixture. Very easy. I think I will try frozen broc. next time to make it even easier

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jbdolph

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Reviewed: Oct. 29, 2007

I also seasoned the chicken breasts beforehand with seasoned salt, and sauteed with some chopped onion and minced garlic. I also doubled the recipe, and added 2 boxes of prepared chicken rice-a-roni mix to the bottom of a 9x13 pan to give it more body. However, my soup mixture, to which I added 1/2 C. of sour cream as others suggested, didn't seem to penetrate the layers, rather mostly just sat on top where I poured it. Don't know what I did wrong. I will try it again, though, maybe as a smaller batch, because I didn't realize how much this would make! It did have a good flavor,however, and hubby liked it the way it was!

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ATCZGAL

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Reviewed: Oct. 23, 2007

I took other reviews suggestion and used a box of Chicken flavored Rice-a-roni on the bottom of the pan. I would NOT omit adding the rice. It makes it a real casserole. Since I added the rice I increased the pan size to a 9 by 13. Also increased the amount of chicken to 3 chicken breasts since I was adding the rice. Doubled the amount of breadcrumbs. When cooking the chicken I seasoned it with a little cajun seasoning. It was delicious. I give it 5 stars. My husband would have preferred more chicken and less broccoli flavor but I am not taking that into account since he is not that big of a fan of broccoli. I plan on making this again and again.

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Oct. 22, 2007

I altered the reciped a bit. I did not add extra Cheddar cheese and I used stuffing mix as topping instead of bread crumbs. It turned out delicious and probably much less fattening than the original recipe. It did not lost its richness, and I even used skim milk. Thanks for the easy recipe!

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pinklet

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Reviewed: Oct. 21, 2007

Made mine with leftover turkey. Good recipe, we really enjoyed it. Didn't change a thing.

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JenCeruzzi

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Oct. 21, 2007

This was a very tasty recipe, easy to make, and a good way to get the husband to eat his broccoli. Since I had to cook my chicken anyway, I went ahead and sauteed some onions with it and that added a lot of flavor to the dish. I also used Panko instead of breadcrumbs to give it a nice, crunchy top. I will definitely make this again. Good comfort food!

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QUEENLUCY

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Olympia, Washington, USA

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Reviewed: Oct. 20, 2007

pretty good. I took another reviewer's advice & put prepared rice-a-roni on the bottom before adding the rest. I didn't use the bread crumbs. My kids liked it.

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DV2

Cooking Level: Intermediate

Living In: Banks, Oregon, USA

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Reviewed: Oct. 20, 2007

My family and I didn't care much for this recipe. I drained the broccoli very well and it still ended up with quite a bit of liquid on the bottom.

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Christina M.

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Reviewed: Oct. 18, 2007

this was delicious! i cooked some chicken rice to add to it, put it on top of the cooked broccoli and chicken.. then put the cheese on... so it would make a bigger casserole and we had leftovers the next day. my family loved it and i have some picky ones!

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jamie

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Reviewed: Oct. 15, 2007

Very good! I didn't have any cream of broccoli soup, so I used cream of celery. I also added a cup of cooked rice, and it turned out great!

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KatiLS

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