Broccoli Chicken Casserole
Tender pieces of chicken, crisp-tender broccoli, and a creamy, cheesy sauce come together in this Broccoli Chicken Casserole, creating a comforting and flavorful dish. It's an easy and quick recipe that will leave you and your family satisfied.
Tender pieces of chicken, crisp-tender broccoli, and a creamy, cheesy sauce come together in this Broccoli Chicken Casserole, creating a comforting and flavorful dish. It's an easy and quick recipe that will leave you and your family satisfied.
- Carbohydrate 8.270783342 g
- Cholesterol 104.4025 mg
- Fat 14.05272294225 g
- Fiber 2.95210029691103 g
- Protein 38.6835262085 g
- Saturated Fat 7.581485256075 g
- Serving Size 1 1 Serving (268g)
- Sodium 348.938870525 mg
- Sugar 5.31868304508897 g
- Trans Fat 2.32138262085 g
- Calories 314 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
- In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
Steaming the broccoli until it reaches a vibrant green color while retaining a slight crunch prevents it from turning into mush during the baking process. When boiling the poultry, maintain a gentle simmer rather than a rolling boil to keep the meat from tightening too quickly, which results in a softer shred. Because moisture released by vegetables can ruin a thick sauce, ensure the steamed florets are thoroughly drained in a colander before assembly.
A standard 9x13 inch baking dish provides enough surface area for the ingredients to heat evenly without pooling excess liquid at the bottom. Metal pans conduct heat faster than ceramic or glass baking dishes, potentially shortening the baking time by a few minutes while crisping the edges of the dry stuffing mix more aggressively. Rinsing the bowl used for mixing the condensed soup and mayonnaise immediately prevents the thick residue from drying onto the surface.
Fat content from the shredded cheddar cheese and mayonnaise stabilizes the canned mushroom soup, preventing it from breaking or separating into an oily film under high oven heat. Maintaining the oven temperature precisely at 350 degrees Fahrenheit ensures the cheese melts completely without scorching the seasoned breadcrumbs on top. Baking uncovered allows evaporating moisture to escape continuously, which protects the crunchy topping from becoming soggy.
Leftovers stored in an airtight container remain safe for consumption for up to three days in the refrigerator, though the dried stuffing mix will soften over time as it absorbs ambient moisture. Reheating portions gently in a conventional oven at 300 degrees Fahrenheit helps restore some of the original crust better than using a microwave, which tends to toughen the protein fibers of the chicken.
