Chicken and Broccoli Casserole
I probably wouldn't give this a second glance if I saw it in a cookbook, but it is comfort food that my mom used to make, so I therefore love it.
I probably wouldn't give this a second glance if I saw it in a cookbook, but it is comfort food that my mom used to make, so I therefore love it.
- Carbohydrate 86.2407927083772 g
- Cholesterol 119.4665625 mg
- Fat 42.768040625 g
- Fiber 5.14754176684238 g
- Protein 50.0529114583353 g
- Saturated Fat 13.8932075 g
- Serving Size 1 1 Serving (411g)
- Sodium 3556.12135416667 mg
- Sugar 81.0932509415348 g
- Trans Fat 4.477948125 g
- Calories 938 calories
Step-by-step
- Preheat oven to 350F.
- Place thawed broccoli in the bottom of a casserole dish.
- Top with diced chicken.
- In a separate bowl, combine soup, mayonnaise, and lemon juice.
- Pour over chicken and broccoli.
- Top with shredded cheese.
- Melt butter and add breadcrumbs.
- Spoon over casserole.
- Cook 30-40 minutes, uncovered.
Substituting canned cream of mushroom soup for the specified cream of chicken soup introduces earthy depth while altering the sodium profile significantly. Skeptics of retro bakes often dismiss dishes like this one due to past failures with watery vegetables and rubbery meat. Achieving structural integrity in a heavy sauce bake requires rigorous moisture management before anything hits the dish. Thawing frozen broccoli is only half the battle; pressing the florets between clean kitchen towels until no excess liquid remains prevents the starches from breaking down into a pool of grey broth at 350 degrees Fahrenheit. If moisture lingers in the florets, the starches in the canned soup and mayonnaise emulsion fail to thicken properly during the thirty to forty minutes of baking. Thoroughly drying those green components ensures the binder clings to the protein rather than sliding off into a puddle. Standard 9x13-inch glass baking dishes retain heat differently than dark metal pans, which means glass requires an extra five minutes to develop the golden crust on the breadcrumbs. When tossing the breadcrumbs with melted butter, ensure every single particle glistens before application to guarantee an even crunch across the surface. Storing leftovers in an airtight container within the refrigerator for up to three days remains safe, though reheating requires a moderate oven rather than a microwave to restore textural contrast to the topping.
