READY IN 1 hr

Cheesy Chicken Broccoli Bake

Read Reviews (9)

"In this simple, hearty meal, any vegetables, fresh or frozen, can be substituted for the broccoli and carrots. This is an excellent winter supper. Serve with pasta or rice." — terrylynne

Directions

Preheat oven to 350 degrees F (175 degrees C), and grease a 9x12-inch baking dish.
Pour the condensed soups into a bowl and mix well. Place the chicken breast meat, broccoli, and carrots into the baking dish, mix well, and pour the soup mixture over. Sprinkle with basil, thyme, oregano, and paprika, and spread the Cheddar cheese and bread crumbs evenly over the top.
Bake in the preheated oven for 45 minutes, until the casserole is bubbling and the cheese and crumbs are lightly browned.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Jun 01, 2009

Good as written except we noticed the carrots were still a bit too crunchy for our liking but the broccoli cooked fine. Worth making again, precooking the carrots a bit and maybe adding a bit more spices.

—Cathy G.

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Most Helpful Critical Review

Nov 23, 2009

Used only one can of soup, added another 1/2 c. of cheddar cheese and a little milk. I omitted the chicken because I was going to serve it with a pork main dish. We all ate a bite or so then passed on the rest. It was a waste of time and ingredients.

—Sarah Jo

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11 Ratings

Mar 30, 2009

I saw this in the 'Newest Recipes' thing, and I decided to try it. Overall, it was pretty good, (or is, i'm actually eating it right now!) I made a couple of changes, I added more paprika, salt, crushed red pepper, and, put some croutons on top!(i needed some sort of crunch!) I really suggest to put some crushed red pepper if you like spicy food. This is a pretty darn good recipe :)

—Evangeline

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Feb 10, 2010

This is a rather versatile recipe. I used frozen broccoli and corn for the vegetables and two cans of cream of chicken soup because it's what I had in hand. To make sure the spices (including a half teaspoon of red pepper flakes) permeated the entire dish, I mixed them in with the soup before pouring it over the chicken and vegetables. Also used croutons instead of breading. It turned out AMAZING, though the soup (sauce) is a little on the thin side.

—Arual

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Mar 25, 2009

This was great!! Extremely easy to put together after work and just throw in the oven. It was good home-cooked comfort food. I added a little bit of Cayanne pepper to give it a little more of a kick and used taco-flavored cheese and it turned out very flavorful. My boyfriend loved it too. I will definitely make this one again!

—amartin38

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Dec 30, 2009

this was OK. that's about it...it wasn't bad...it was easy to throw everything together and just put in the oven but it was a little bit bland...probably won't make this again..noone made any comments about it being bad but noone said it was good either..

—Lyss8928

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Nov 18, 2011

Very great place to start. Mine ended up different but this is where the idea came from. I I only used the chicken and broccoli, and made my own cream sauce with mushrooms in place of the soups. I baked it for just over an hour because my chicken was partially frozen, and then topped it with the cheese and bread crumbs for about 10 omre minutes. I used no additional seasongings. Excellent.

—blueflagbaking

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Mar 31, 2011

my husband loved this! the combination of the 2 soups was super tasty. I also added potatoes into the mix.

—Birdorino

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Nutrition

Calories
282 kcal
14%

Carbohydrates
19.6 g
6%

Cholesterol
59 mg
20%

Fat
12.3 g
19%

Fiber
3.8 g
15%

Protein
24.5 g
49%

Sodium
853 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Chicken Broccoli Bake

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 282
Calories from Fat: 110

% Daily Value *
Total Fat 12.3g 19 %
Saturated Fat 4.6g 23 %
Cholesterol 59mg 20 %
Sodium 853mg 34 %
Potassium 613mg 17 %
Total Carbohydrates 19.6g 6 %
Dietary Fiber 3.8g 15 %
Protein 24.5g 49 %
Sugars 4.1g
Vitamin A 66 %
Vitamin C 168 %
Calcium 22 %
Iron 32 %
Thiamin 18 %
Niacin 103 %
Vitamin B6 34 %
Magnesium 18 %
Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.