12 January 2012

Broccoli Chicken Casserole

INSTAGRAM IMAGE // BOWL - OLD ANTHROPOLOGIE // PLACEMAT - CRATE & BARREL


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).


INGREDIENTS
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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



PREPARATION
---------------------------
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.









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