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Chicken-Broccoli Bake

Chicken-Broccoli Bake

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  • Makes: 6 to 8 servings
  • Prep 35 mins
  • Bake 25 mins

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You can sub 3 pounds of bone-in meaty chicken pieces for the rotisserie chicken. Simmer in water, covered, for 18 to 20 minutes. After the chicken cools slightly, remove skin and bones, and shred the meat.

Ingredients

  • 2 10 3/4 - ounce cans reduced-fat and reduced-sodium condensed cream of chicken soup
  • 1 cup mayonnaise or salad dressing
  • 1 1/4 cups soft bread crumbs, divided
  • 1 cup shredded cheddar cheese, divided
  • 1 teaspoon lemon juice
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon ground black pepper
  • 2 16 - ounce packages frozen broccoli cuts, thawed and drained
  • 1 2 - 2 1/4 - pound purchased roasted chicken, skin and bones removed, meat shredded (3 cups)
  • 1 tablespoon butter, melted

Directions

  1. For sauce: In a medium bowl, combine condensed soup, mayonnaise, 1/4 cup of the bread crumbs, half of the cheese, the lemon juice, curry powder and pepper. Set aside.
  2. In a large bowl, combine broccoli, chicken and about two-thirds of the sauce. Turn mixture into a 3-quart rectangular baking dish. Top evenly with remaining sauce.
  3. Combine the remaining cheese and bread crumbs and the melted butter; sprinkle crumb mixture over casserole in dish.
  4. Bake, uncovered, in a 350 degrees oven for 25 to 30 minutes or until heated through.

Nutrition Facts

(Chicken-Broccoli Bake)

Servings Per Recipe 6, Fat, total (g) 43, pro. (g) 31, vit. A (IU) 2268, cal. (kcal) 594, Polyunsaturated fat (g) 19, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 9, chol. (mg) 124, sat. fat (g) 12, carb. (g) 22, Monounsaturated fat (g) 11, vit. C (mg) 86, iron (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 125, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1078, Potassium (mg) 1185, calcium (mg) 263

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