Recipe by vicki conley
"This is an easy dinner to make ahead of time and just warm up when needed."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
chopped chicken breast meat
1 (10.75 ounce) can
condensed cream of mushroom soup
shredded Monterey Jack cheese
1 (10 ounce) package
chopped green onion
ground black pepper
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!
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.
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.
I left out the cheese and instead, topped with prepared chicken stuffing. Also used a can of cream of mushroom in the mix and doubled the broccoli. Very tasty recipe! It's been added to our meal rotation.
Pretty good, my husband liked it. Since other reviewers said it was watery, I cooked the chicken and steamed broccoli before I put it in the oven. I also added fried onions on top.
This was an excellent chicken recipe. I did substitute sharp cheddar for the monterey and I used fresh broccoli instead of frozen. I made biscuits to go with it. Very good.
a little watery....maybe skip the milk and add a handful of rice?? no actually i have no idea what i am doing so prob better if you didnt listen to me.....was very tasty though...use real broccoli
This was great. Easy and quick and I could make it with items already in my house. I served it with rice on the side. I would make more servings next time because there were no left overs.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Chicken Casserole IV
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 78
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a creamy baked chicken and broccoli casserole.
See how to make the ultimate one-dish broccoli and rice casserole.
This chicken broccoli casserole couldn’t be easier. And did we mention tasty?