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Quick Chicken and Broccoli Casserole

quick chicken and broccoli casserole on a plate

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This quick chicken and broccoli casserole is an excellent option for a busy weeknight meal, and it’s easy on the budget.

Ingredients

Scale
  • 1 10 3/4-ounce can condensed cream of chicken soup (with herbs or regular)
  • 1/4 cup light cream or half-and-half
  • 2 to 3 cups cooked, cubed chicken (about 14 to 16 ounces)
  • 2 tablespoons melted butter
  • 1 tablespoon sherry or white wine, optional
  • dash nutmeg
  • dash black pepper
  • 1 package (10 to 12 ounces) frozen broccoli cuts or spears, cooked and drained
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Preheat the oven to 375 F.
  2. Lightly butter a 1 1/2 quart casserole.
  3. In a large bowl, combine the condensed soup, cream, chicken, butter, sherry, if using, nutmeg, pepper, and steamed broccoli. Stir to blend thoroughly.
  4. Spoon the mixture into the prepared casserole and sprinkle evenly with the Parmesan cheese.
  5. Bake for 30 minutes, or until hot and bubbly.