Description
This recipe provides a quick, minimal-prep chicken casserole using basic ingredients for an easy weeknight dinner.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10.5 ounce) can cream of chicken soup
- 1/2 cup milk
- 1 cup frozen broccoli florets (do not thaw)
- 1 cup shredded cheddar cheese
- 1 cup cooked rice or egg noodles
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the shredded chicken, cream of chicken soup, milk, frozen broccoli, cooked rice or noodles, garlic powder, and pepper. Mix until all ingredients are evenly coated.
- Pour the mixture into the prepared baking dish. Spread it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
- Bake for 25 to 30 minutes, or until the casserole is bubbly throughout and the cheese is melted and lightly golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can substitute cream of mushroom soup for cream of chicken soup if desired.
- For a crispier topping, mix 1/2 cup crushed crackers with 1 tablespoon melted butter and sprinkle over the cheese before baking.
- Use rotisserie chicken for the fastest preparation time.
- Prep Time: 5 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 38
- Cholesterol: 110