"I made this recipe by taking two other recipes, then adding and subtracting with my own ingredients. I took it to a friends and family picnic, and everyone loved it." — Oaksfan
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2 (10 ounce) packages
frozen chopped broccoli
1 (8 ounce) package
cream cheese, softened
1 (10.75 ounce) can
condensed cream of chicken soup
bacon ranch dressing
chopped onion, or to taste
shredded Cheddar cheese
herb-seasoned stuffing mix
I was going to make my "regular" broccoli sidedish with lunch today but saw this recipe discussed on the exchange and just had to try it. YUM! I didn't have the bacon ranch dressing so I added crumbled bacon that I had leftover from breakfast. My mother-in-law wants me to make another pan of this so she can take it home with her today. If you don't have cream of chicken soup cream of mushroom would work or cream of broccoli. I am anxious to make this with one of those so my son who is vegetarian can enjoy this as well!
Made exactly like the recipes states. I didn't like it at all - way too much "sauce" for such 20 oz. chopped brocolli. Giving 2* because hubby thought it was pretty good. I heated it back up the next night and used it as a topper for my baked potato. That wasn't too bad that way. I guess I prefer less sauce and more substance.
This would be a great recipe for Healthy Cooking to do a makeover on. I bet they could make it a lot healthier and still taste as good.
This was great! Instead of adding stuffing to the top, I added two cups of al dente rice to the casserole instead. Added the cheese to the top with additional bacon bits because I didn't have the exact salad dressing as the recipie called for. I also added one cup of chicken.
I made this tonight and got hubby's ok to make it again. I probably will use all broccoli florets next time and chop them to smaller size for a more consistent taste. I also ended up with a lot of goo/sauce compared to broccoli and even after it baked, it was a little bit too much. Might try it next time by reducing mayo/sour cream or cut down from 8 oz to 3 oz cream cheese. But a very creative change of pace!
I am giving it 4 stars because my family loved it, but I didn't care much for it. I thought it was too greasy and not as light as a broccoli dish should be. Maybe it was something I did, because I did make some substitutions but nothing major and actually skipped the cream of chicken and butter.
Good recipe. I did not use the Bacon Ranch dressing. I used cheese on top instead of stuffing.
Excellent recipe. Been making this now for the last 3 Thanksgivings and will make it again this year.
* Percent Daily Values are based on a 2,000 calorie diet.
Peggy's Broccoli Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 515
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