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. You may omit the Cheddar cheese, and it will still be delicious, although less rich.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
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
- 1/2 cup mayonnaise
- 1/2 teaspoon dried ground sage
- 1/2 teaspoon dried thyme, crushed
- 4 cups cubed cooked chicken
- 2 cups fresh chopped broccoli (may use frozen)
- 1/4 cup minced onion
- 1/4 cup diced roasted red peppers or red bell peppers, optional
- 1 cup (8 ounces) shredded Cheddar cheese, optional
- 1 cup crushed butter-flavored crackers (about 25)
- 1/4 cup butter, melted
- 1/2 cup slivered almonds
Preparation:
Preheat oven to 375 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, minced onions, and roasted peppers. Spoon soup mixture over chicken and vegetable layers. Carefully smooth to cover with a spatula, taking care not to dislodge the layers, then dust liberally with freshly ground black pepper. Sprinkle with Cheddar cheese, if using.
Stir together cracker crumbs and melted butter with a fork. Sprinkle on top of the cheese and finish with the almonds.
Bake, uncovered, about 30 to 35 minutes until golden brown.
Yield: 8 servings
Chicken Broccoli Amandine Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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, minced onions, and roasted peppers. Spoon soup mixture over chicken and vegetable layers. Carefully smooth to cover with a spatula, taking care not to dislodge the layers, then dust liberally with freshly ground black pepper. Sprinkle with Cheddar cheese, if using.
Stir together cracker crumbs and melted butter with a fork. Sprinkle on top of the cheese and finish with the almonds.
Bake, uncovered, about 30 to 35 minutes until golden brown.
Yield: 8 servings
Chicken Broccoli Amandine Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
