Ingredients
Scale
- 8 cups frozen broccoli florets or chopped broccoli
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 cup mayonnaise
- 1 teaspoon lemon juice
- 3 cups cubed cooked chicken
- 1 cup shredded sharp cheddar cheese
- 3/4 cup dry bread crumbs
- 3 tablespoons butter, melted
- 1 tablespoon sliced pimientos, optional
Instructions
- Preheat your oven to 325 degrees F.
- In a large saucepan, cook broccoli in boiling water for 1 minute; drain and set aside.
- In a large bowl, combine the soup, mayonnaise, and lemon juice.
- Add the broccoli and cooked chicken to the bowl and gently stir to combine everything.
- Transfer this mixture to a greased 11×7-inch baking dish.
- Sprinkle the shredded cheese over the top of the mixture.
- In a small bowl, combine the dry bread crumbs with melted butter, then sprinkle this mixture over the casserole.
- Bake uncovered for about 30 minutes, or until it is bubbly and golden brown.
- Let the casserole sit for 10 minutes before serving.
- If you like, garnish with pimientos for extra color.
Notes
If you have leftovers, store in an airtight container in the refrigerator for 3 to 4 days. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: casserole, chicken, broccoli, comfort food, easy recipe