This casserole is just wonderful, it is easy to make and clean up is a breeze. The cheese, broccoli and chicken are enhanced by the stuffing. I served this for dinner last night and it was such a hit that I didn't have any leftovers and the kids were asking me to make it again.
For easy cleanup make sure to use a glazed baking dish or a casserole dish specifically. The glaze on the casserole dish helps keep the food from sticking and caking onto the pan. I've found that the white casserole dishes that come with a glass lid are the best to use. There are many manufactures of these dishes but remember you get what you pay for.
- 4 skinless, boneless chicken breast halves.
- 1 pound broccoli florets, cooked.
- 1 (10.75 ounce) can of condensed cream of mushroom soup.
- 1 Table spoon mayonnaise.
- 1 Cup shredded Cheddar cheese.
- 1 Cup dry stuffing mix.
- Preheat oven to 350 degrees F.
- Boil the chicken until tender and shred or cut into bite size pieces.
- Steam the broccoli until crisp but tender.
- In a small bowl mix together the soup and mayonnaise. Set aside.
- In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture and cheese.
- Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
I also spice up the dish by adding chopped onions to the ingredients or even the dried onions you can buy in a can. It just gives it that extra little kick.
Alisa Goldenberg is a recent transplant to Canada and loves to cook. She will create dishes and "test" them on her family and friends. She has created http://www.thymeforchickenrecipes.com to share these recipes with the world. These recipes are compiled from family, friends and old favorites. Please contact Alisa if you have any questions, would like to request more information or a recipe.