Wednesday, February 3, 2010

Wok's For Dinner: Chicken & Broccoli Casserole

This recipe came from my friend Ginny. I've made it a few times since she gave me the recipe, and it's a definite hit with the family! For a healthier version, use low sodium stuffing and low fat cream soups and sour cream.

Chicken & Broccoli Casserole

1 box stuffing mix
cooked, cubed chicken
broccoli (if fresh, lightly steam; if frozen use either thawed or leave frozen)
1 can cream of chicken soup
1 can cream of celery soup
sour cream
shredded cheese
crushed croutons, optional

Prepare stuffing as directed on package; spread into baking pan. Layer on chicken, then broccoli (using frozen broccoli is fine but it will take longer to cook the casserole, so you can thaw the broccoli or just plan on leaving it frozen). In a bowl, mix together both soups plus a large spoonful of sour cream. Spread mixture over broccoli. Add shredded cheese on top, then sprinkle crushed croutons, if desired (they add a nice crunch). Bake at 350 until hot and bubbly, about 30-45 minutes.

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