Sunday, October 13, 2013

Creamy Chicken and Broccoli Casserole

Casseroles are some of my favorite comfort foods. They're creamy, warm, and I love that it makes a lot of food! These pack well as leftovers too.

Prep ahead note- We buy chicken in bulk, and I always toss 2 packages (roughly 4-5 lbs of chicken breasts) into the slow cooker with some seasoning and chicken stock. I cook it on low for 8 hours, and then I have shredded chicken ready for salads, enchiladas, quesadillas, and other recipes. (See how I make my chicken!)

  • 3 cups cooked, shredded chicken
  • 2 (10 ounce) cans cream of chicken soup (we use 98% fat-free)
  • 1/2 cup light mayonnaise
  • 1/2 cup light sour cream
  • 1 cup mild shredded cheddar cheese (we use Kirkland/Costco Mexican cheese)
  • 1 cup shredded mozzarella cheese
  • 1 (12 ounce) bag frozen broccoli florets OR 2 cups fresh steamed, chopped broccoli
  • salt and pepper, to taste
  • 1 tsp Tony Chachere's Creole Seasoning
  • Egg noodles, cooked

  1. Preheat oven to 375 degrees F. Lightly grease a 9×13 baking dish with non-stick spray. Set aside.
  2. In a large bowl, add the cooked shredded chicken. Season with salt and pepper. 
  3. Then add in all the remaining ingredients. Gently stir to combine mixture. 
  4. Pour mixture into the prepared baking dish. Bake in a preheated oven, uncovered, for 30 minutes or until hot and bubbly. 
  5. Let stand 5 minutes before serving.
  6. Serve with cooked rice or egg noodles! (we prefer the rice) Enjoy 


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