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
- Butter, for greasing the casserole
- 1 (10.5-ounce) can cream of chicken soup, with herbs or regular
- ¼ cup half-and-half
- 2 to 3 cups cooked chicken, cubed (about 14 to 20 ounces)
- 2 tbsp melted butter
- 1 tbsp sherry or white wine (optional)
- ⅛ tsp ground nutmeg
- ⅛ tsp black pepper
- Kosher salt, to taste
- 12 ounces frozen broccoli cuts or spears, thawed and patted dry
- ½ cup grated Parmesan cheese
Recommended Equipment
Instructions
- Preheat the oven to 375°F.
- Lightly butter a 1 1/2 to 2-quart casserole.Butter
- In a large bowl, combine the condensed soup, half-and-half, chicken, butter, sherry (if using), nutmeg, pepper, and broccoli. Stir to blend thoroughly. Taste and adjust the seasoning with kosher salt, as needed.1 (10.5-ounce) can cream of chicken soup | 1/4 cup half-and-half | 2 to 3 cups cooked chicken | 2 tbsp melted butter | 1 tbsp sherry or white wine (optional) | 1/8 tsp ground nutmeg | 1/8 tsp black pepper | 12 ounces frozen broccoli cuts or spears
- Spoon the mixture into the prepared casserole and sprinkle evenly with the Parmesan cheese.1/2 cup grated 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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