CHEESY BROCCOLI CHICKEN CASSEROLE
This Cheesy Broccoli Chicken Casserole makes a quick meal. My family loves this casserole and it is a good way to serve broccoli since I have found most people like it along with the chicken and cheese.
Cheesy broccoli chicken casserole makes a great weeknight meal for busy days.
2 chicken breasts, boneless and skinless, cut into bite-sized pieces or strips
1 cup finely chopped onion
4 tablespoons butter, divided
3 cups frozen broccoli
1 (4 ounce) can mushroom pieces, drained
2 tablespoon flour
1/2 cup milk
3/4 cup chicken broth
1/8 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon tumeric
1 cup shredded sharp cheddar cheese
Spray a 2 quart casserole dish with cooking spray. Place the frozen broccoli in the bottom of the dish then drain and add mushrooms on top of broccoli. Brown the chicken pieces and onion in 2 tablespoons of the butter in a skillet on top of the stove, remove from skillet and layer over the mushrooms. Add the other 2 tablespoons butter to your skillet where you browned the chicken along with the flour and make a roux like you are making gravy. Combine chicken broth, milk, black pepper, salt, nutmeg, and tumeric and pour into skillet. Bring to slow boil and cook until thick like cream gravy. Pour over chicken in casserole dish and sprinkle on shredded cheese. Bake in 350 preheated oven for 40 to 45 minutes. Makes 6 to 8 servings. Enjoy!
Chicken Broccoli Casserole
Ingredients
- 2 chicken breasts boneless and skinless, cut into bite-sized pieces or strips
- 1 cup finely chopped onion
- 4 tablespoons butter divided
- 3 cups frozen broccoli
- 1 4 ounce can mushroom pieces, drained
- 2 tablespoon flour
- 1/2 cup milk
- 3/4 cup chicken broth
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon tumeric
- 1 cup shredded sharp cheddar cheese
Instructions
- Spray a 2 quart casserole dish with cooking spray. Place the frozen broccoli in the bottom of the dish then drain and add mushrooms on top of broccoli. Brown the chicken pieces and onion in 2 tablespoons of the butter in a skillet on top of the stove, remove from skillet and layer over the mushrooms.
- Add the other 2 tablespoons butter to your skillet where you browned the chicken along with the flour and make a roux like you are making gravy. Combine chicken broth, milk, black pepper, salt, nutmeg, and tumeric and pour into skillet.
- Bring to slow boil and cook until thick like cream gravy. Pour over chicken in casserole dish and sprinkle on shredded cheese. Bake in 350 preheated oven for 40 to 45 minutes. Makes 6 to 8 servings.
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