Casseroles are a busy mom or dad’s best friend and this chicken divine recipe definitely proves that!
Let’s take a peek at what the folks over at Group Recipes have to say about it:
This is a quick way to achieve the same approximate result that would take over an hour to do from scratch. Hot and fulfilling!!
I used leftover rotisserie chicken in this meal and it turned out “divine.”
Ingredients
4 Cups broccoli florets
5 Medium Tyson chicken breast, No Skin, No Bone, defrost if frozen
1/4 Pound light Kerrygold butter
10 1/2 Ounces Campbell’s cream of chicken soup, 1 can
10 1/2 Ounces Hellman’s mayonnaise
2 Cups Kraft Shredded cheddar cheese
Instructions
Boil chicken breasts and broccoli in separate saucepans until each is fork tender.
Cut chicken breasts into 1-1/2 inch pieces.
Put broccoli into a bowl with the butter cut into pats. Mix together until butter is melted.
Place broccoli in the bottom of a glass baking dish, layer chicken pieces onto the broccoli.
Empty chicken soup into a medium bowl, refill can with mayonnaise and put it into the bowl. Mix together and spread over the chicken layer. See Photo
Preheat oven to 350 degrees.
Sprinkle shredded cheddar cheese over the top layer of the baking dish.
Bake until cheese begins to brown (about 25 minutes). Serve when ready.
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Quick Tip: Serve this tasty casserole with steamed veggies and buttermilk biscuits for a complete meal.
Thank you to Group Recipes for this great recipe.
