12 January 2012

Broccoli Chicken Casserole


This recipe is my Mom's, so please note that she gets all of the credit.

Over the years, we've continually requested this dish for birthdays, holidays, & get-togethers. Now I make it when I want to share something really, really good with our friends or if I am going out of town & want to leave John with an easy, go-to dinner. This casserole is so simple & it reheats well, so I recently made some for our friends who just had a baby only a week & a half ago (I also doubled the recipe, so that I would have one casserole to keep for ourselves at home).

4 Grilled Chicken Breasts

2 Packages of Frozen Broccoli Florets

1 Cup Shredded Cheddar Cheese (sometimes I use Shredded Colby Jack or Sharp Cheddar)

1 Can of Campbell's Cream of Celery Soup (Cream of Mushroom or Cream of Onion work 
well too)

1 Cup of Mayonaisse

2 Eggs (Well Beaten)

1 Tablespoon Lemon Juice

4 Tablespoons of Butter

Half a Sleeve of Ritz Crackers

Pinches of Salt & Pepper

Preheat oven at 350 degrees Fahrenheit.

Cook & drain the broccoli well. Grill the chicken in a large skillet (add salt, pepper, & additional seasonings now if you'd like; I sometimes add ancho chile pepper for a little kick). Cut both broccoli & chicken into smaller pieces & set aside.

In a large bowl, mix the shredded cheese, cream of celery, mayonaisse, eggs, & lemon juice well with a large spoon. Fold in all of the broccoli & the chicken until everything is distributed evenly.

Transfer the mixture into a greased casserole pan. Crumble the crackers overtop & dot with butter. Bake for forty minutes (hit broil at the end for a few minutes if you want to brown the top a little extra like I do; just keep a watchful eye on it, so it doesn't burn) & cool slightly before eating or refrigerating for later. And enjoy the leftovers next day for lunch (if it's not completely devoured in one sitting).

*For vegetarians -- sub the chicken for 2 or 3 extra eggs (well beaten & seasoned with salt & pepper) & add additional vegetables like diced onions & mushrooms.

No comments: