Chicken Broccoli Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Easy way to use up that leftover chicken or turkey. No canned soup. Serve over hot cooked noodles, mashed potatoes or rice; if desired. Ingredients:
4 cups cubed cooked chicken (could use turkey or ham) |
8 ounces sliced mushrooms |
8 ounces sliced water chestnuts |
10 ounces frozen chopped broccoli, thawed |
1/4 cup butter |
1 cup chopped onion |
1/4 cup flour |
1 cup chicken broth |
1/2 cup evaporated milk |
2 tablespoons cooking sherry |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
1/4 teaspoon dried thyme |
1/4 cup soft breadcrumbs |
Directions:
1. Preheat oven to 375. Lightly grease/spray a casserole dish.
2. Place cubed chicken in the bottom of the casserole dish. Layer sliced mushrooms over chicken. Layer sliced water chestnuts over mushrooms. Layer chopped broccoli over water chestnuts. Set aside.
3. In medium saucepan over med-low heat, melt butter; add chopped onion and saute for about 5 minutes. Stir in flour and stir until smooth.
4. Add broth, milk, sherry and spices. Heat to boiling, stirring constantly. Boil and stir 1 minute.
5. Pour hot sauce mixture evenly over casserole. Sprinkle with the breadcrumbs.
6. Bake at 375 for about 15-20 minutes or until bubbly and top is lightly browning.
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