Easy Chicken Broccoli Bake
Posted by Tara on Wednesday, September 28th, 2011
Here’s a tasty recipe for the hurried cook made with canned chicken breast, and bagged broccoli. Add some cream of chicken soup, shredded cheddar, and a buttery cracker crumb topping and dinner is prepared in a snap! And this casserole is perfect for these chilly fall evenings. Too bad we didn’t have any leftovers when I made this.
- 2 12 oz cans chicken breast – drained and flaked
- 1 bag fresh broccoli florets – stems removed and cut into small bite sized pieces
- 1 can cream of chicken soup
- 2 cups grated cheddar cheese
- 1 teaspoon curry powder (optional, but the kids here like it)
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 tube (about 2 cups) crushed Ritz crackers
- 1 stick butter – melted
Place cut broccoli in a microwave safe dish and microwave 2-3 minutes or until broccoli is slightly tender. Drain any liquid. Transfer broccoli to a buttered 2 quart casserole dish or buttered 10″ iron skillet. Next mix the canned chicken, cheese, cream of chicken soup, and spices together in a large bowl. Pour mixture over broccoli. Then in a medium sized bowl, mix the cracker crumbs with the melted butter. Top the broccoli and chicken mixture with the buttered crumbs. Bake in a 400 degree preheated oven 20-30 minutes or until topping is golden brown. Serve while casserole is warm.
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6 Responses to “Easy Chicken Broccoli Bake”
Yum!!!
This looks delicious! Do you know how much chicken breast to use if I want to use leftovers instead of the cans?
Thanks!
Amanda, I would estimate approximately 3 cups of chopped chicken breast. I used 24oz of chicken which is about 3 cups I think. But you could add a little more or less to suit your preference. Thanks for stopping by.
I am making that this weekend. I cannot wait it looks fantastic-tammie
I made this and used french friend onions instead of the ritz crackers.
It was wonderful. My granddaughter thought it taked like Chinese.
Great!
Oh I bet those French onions were terrific on top!