Wednesday, March 12, 2008

Chicken Casserole

Chicken Casserole

From the Kitchen of Tia


  • 1 bag of frozen broccoli florets
  • 1 13oz can of Premium Chunk White Chicken Breast in water
  • 1 (10.75 ounce) can condensed cream of broccoli soup (or cream of chicken works well too)
  • 1/3 cup milk
  • 1 cup shredded Cheddar cheese
  • 6 oz of mozzarella cut into cubes
  • 1 tablespoon butter, melted
  • 2 tablespoons dried bread crumbs


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Cook the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. (I cheat and steam it for 5 minutes in my microwave steamer)
  3. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. Spread the cubes of mozzarella around the pan. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
  4. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

We eat this dish with rice

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