Ready in 1h
Try this Broccoli and Chicken Cassarole recipe, or contribute your own.
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
Coleyhall 3y ago
askwhy22 4y agoJust didn't come out the way I expected
Navywife21209 5y 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 5y 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 5y agoThis was a good way to use leftover chicken. I used fresh broccoli and bread crumbs instead of flour.
eocook 12y agoIt was quick and easy. I used the breadcrumbs instead of the flour.
Sherri 12y 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.