Quick Chicken and Broccoli Casserole
This quick chicken and broccoli casserole is an excellent option for a busy weeknight meal, and it's easy on the budget.
Ingredients
- 1 10.5-ounce can cream of chicken soup, with herbs or regular
- 1/4 cup light cream, or half-and-half
- 2 to 3 cups cooked chicken, cubed (about 14 to 16 ounces)
- 2 tablespoons butter, melted
- 1 tablespoon sherry , or white wine, optional
- dash nutmeg
- dash black pepper
- 12 ounces broccoli, frozen, cuts or spears, cooked and drained
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 F.
- Lightly butter a 1 1/2 quart casserole.
- In a large bowl, combine the condensed soup, cream, chicken, butter, sherry, if using, nutmeg, pepper, and steamed broccoli. Stir to blend thoroughly.
- Spoon the mixture into the prepared casserole and sprinkle evenly with the Parmesan cheese.
- Bake for 30 minutes, or until hot and bubbly.
Nutrition
Calories: 364kcalCarbohydrates: 12gProtein: 25gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 95mgSodium: 571mgPotassium: 471mgFiber: 2gSugar: 2gVitamin A: 993IUVitamin C: 76mgCalcium: 171mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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