Recipes of Old – Broccoli & Chicken Casserole
My mom gifted me a whole gallon sized plastic bag full of recipes that she has accumulated over the years. I’ve decided to share these here in hopes that some of these will be enjoyed by my readers and bring something new to their tables. Not all of these have been prepared by me, but I’ll let you know which ones I have as we progress along. Enjoy!
Broccoli & Chicken Casserole
As an older recipe, this one has ingredients that some of us no longer use like frozen packages of vegetables, velveeta cheese or margarine, so I’ll give replacement ingredients in those places. The broccoli casseroles I’ve had in the past had rice in them, this one calls for a cornbread dressing topping.
I love most anything that has broccoli in it, especially casseroles. I’m not sure why I don’t fix these more often. Casseroles are quick, freezable, great leftovers, affordable and quick and easy. With my husband back in full swing with the school season, we may find ourselves preparing more casseroles for dinner.
Broccoli & Chicken Casserole
Ingredients
- 5-6 Chicken Breast
- 2 Cans Cream of Chicken Soup
- 1 Cup Mayonnaise
- ½ tsp Curry Powder
- 1 tsp Lemon Juice
- 2 Pkgs Frozen Broccoli or 2 Cups fresh broccoli floweretts
- Sliced Velveeta Cheese or 1 Cup shredded cheese
- 4 oz Cornbread Dressing Mix This cook prefers Pepperidge Farms brand
- ¼ Cup Melted Margarine/Butter
Instructions
- Preheat oven to 350°
- Either simmer or pan cook chicken breast until done (165° internal temperature).
- Cube chicken breast so that it is bite sized.
- Steam broccoli until tender crisp and drain.
- In a medium sized bowl add the Cream of Chicken Soup, Mayonnaise, curry powder and lemon juice to create a sauce. Mix well.
- Grease the bottom of a casserole dish.
- Place broccoli on the bottom of the casserole dish.
- Add chicken over the top of the broccoli.
- Pour sauce over the chicken.
- Add layer of cheese slices or shredded cheese over the sauce.
- Mix the Cornbread dressing mix with ¼ cup of margarine or butter in a small bowl.
- Top the casserole with the cornbread dressing mix.
- Place casserole in a 350° heated oven.
- Bake for 30 minutes.
- Serve warm.