Broccoli and Chicken Cassarole

Broccoli and Chicken Cassarole

6 reviews, 3.2 star(s). 57% would make again

Ready in 1h

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3/4 c Flour
1 Egg
2 c chicken; Cooked, cubed
1 ts Salt
1 pk Frozen broccoli; thawed
1 ts Baking Powder
1 cn Cream of chicken soup
1 c Cheddar cheese; shredded
1 ts Baking soda
3/4 c milk

Original recipe makes 1



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 Posted to T.nt (sdm-marked) Recipes Digest by Deborah Mundorff on Feb 19, 1998

Verified by stevemur
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Just didn't come out the way I expected
askwhy22 4y ago

Very 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.
Navywife21209 4y ago

Made 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.
Cloyd915 5y ago

This was a good way to use leftover chicken. I used fresh broccoli and bread crumbs instead of flour.
yellsub78 5y ago

It was quick and easy. I used the breadcrumbs instead of the flour.
eocook 12y ago

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 12y ago

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