Tuesday, March 5, 2013

Cheesy Chicken & Broccoli Bake

There are many variations of cheesy chicken and broccoli casseroles out there, and I admit to researching said recipes in developing my own.  What I came up with is incredibly easy and very filling, especially on a cold, late winter day.  What my husband particularly liked was that the broccoli retained some of its crunchy texture, since I used raw broccoli rather than steamed.

While I specifically cooked some chicken to use when I made this recipe, it's a great way to use up leftover chicken (or even turkey!), since you only need about two cups at most.  Obviously, the more chicken and broccoli you use, the more people you can serve.  This recipe was enough for two people for dinner.

Cheesy Chicken & Broccoli Bake

  • Up to 2 cups cooked chicken breast, cut into cubes
  • Up to 3 cups fresh broccoli, raw, chopped into bite-sized pieces
  • 1/2 cup chicken broth
  • 1 cup sour cream
  • 1 tablespoon chili powder
  • 1 and 1/2 cups shredded cheddar cheese, or any shredded cheese blend, divided
Combine cubed cooked chicken and broccoli in a 2-quart casserole dish.

Pour chicken stock evenly over the dish.

Add sour cream, then stir to evenly coat the chicken and broccoli.

Sprinkle chili powder over the top, then sprinkle with 1/2 cup shredded cheese.  Stir to combine.

Sprinkle the remaining 1 cup shredded cheese over the top.

Cover with the casserole lid and bake on 350 degrees for about 25-30 minutes, until the cheese is melted and the casserole begins to bubble.  Then remove the lid and back for 5-10 minutes more until bubbly.

Then serve it up!

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