This casserole is a fast and easy way to use up leftover cooked chicken or a rotisserie chicken from the market. It is colorful with broccoli, rich with Cheddar cheese, and the almonds give a nice crunch to the topping. Serve with or over hot rice for a full meal.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted
- 1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
- 1 cup mayonnaise
- 1/2 teaspoon dried ground sage
- 1/4 teaspoon dried thyme, crushed
- 4 cups cubed cooked chicken
- 2 cups fresh chopped broccoli (may use frozen, thawed)
- 2 cups (8 ounces) shredded Cheddar cheese
- 1 cup crushed butter-flavored crackers (about 25)
- 1/4 cup butter, melted
- 1/2 cup slivered almonds
Preparation:
Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch casserole dish.Whisk together both soups, mayonnaise, sage, and thyme. Set aside.
Place broccoli in an even layer over the bottom of the prepared pan and top with chicken. Spoon soup mixture over chicken and broccoli. Sprinkle with Cheddar cheese.
Stir together cracker crumbs and butter. Sprinkle on top of the cheese and finish with the almonds.
Bake, uncovered, about 45 to 50 minutes until golden brown.
Yield: 8 servings
