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Try this Broccoli and Chicken Cassarole recipe, or contribute your own. "Casseroles" and "Main dishes" are two of the tags cooks chose for Broccoli and Chicken Cassarole.
"The 3/4 Cup of flour affected the taste. If I were to make it again I would replace the flour. I would top it with Pepperidge Farms Stuffing and drizzle with butter. It was a very easy one dish meal. I served it with fruit and wheat crackers."- Sherri
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Place broccoli in the bottom of a greased 2 quart baking dish. Mix the dry ingredients together and then mix in the milk, egg, and soup. Mix well with a whisk. Pour this mixture over the broccoli in the dish and add the chicken and the cheese. Bake at 375 degrees for 30 minutes. enjoy! NOTES : Debs Notes - I forgot the flour and topped the cassarole with Pepperidge Farm Stuffing, dotted with butter. It was very good. Recipe by: Bev Tietz
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Coleyhall 11 month ago
askwhy22 1 year agoJust didn't come out the way I expected
Navywife21209 2 years agoVery mushy/pasty! The texture from the flour (I used Italian breadcrumbs) wasn't too friendly. I added onions to my mix and will definitely add more cheese and more milk next time around. The taste wasn't bad though.
Cloyd915 2 years agoMade this tonight for dinner. I didn't like it as much as my husband. The chicken on top was dry, the broccoli on the bottom was soggy. Probably not something I will make again.
yellsub78 3 years agoThis was a good way to use leftover chicken. I used fresh broccoli and bread crumbs instead of flour.
eocook 9 years agoIt was quick and easy. I used the breadcrumbs instead of the flour.
Sherri 9 years agoThe 3/4 Cup of flour affected the taste. If I were to make it again I would replace the flour. I would top it with Pepperidge Farms Stuffing and drizzle with butter. It was a very easy one dish meal. I served it with fruit and wheat crackers.