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Chicken and Broccoli Casserole
Chicken and Broccoli Casserole
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Elevate a traditional casserole with hearty portabella mushrooms, crunchy water chestnuts, and crispy French-fried onion topping.
Ingredients:
  • 1 tablespoon butter or margarine
  • 1 package (8 oz) sliced fresh baby portabella mushrooms
  • 1 can (10 3/4 oz) condensed golden mushroom soup
  • 1/2 cup milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 3 cups cut-up cooked chicken
  • 1 bag (1 lb) Frozen Broccoli Cuts, thawed
  • 1 can (8 oz) sliced water chestnuts, drained
  • 1 cup shredded American-Cheddar cheese blend (4 oz)
  • 1 can (2.8 oz) French-fried onions
Instructions:
  • Preheat oven to 350°F and grease a 13x9-inch (3-quart) glass baking dish. In a 10-inch skillet over medium-high heat, melt butter. Add mushrooms and cook for 4 to 6 minutes, stirring often, until mushrooms are browned.
  • Combine soup, milk, mustard, salt, thyme, and pepper in a large bowl. Add mushrooms, chicken, broccoli, and water chestnuts. Transfer mixture to a baking dish and top with cheese before baking.
  • Cover the dish with foil and bake for 30 minutes. Sprinkle French-fried onions on top and bake uncovered for an additional 15 minutes, or until mixture is hot and bubbly.

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