Casseroles are a busy mom or dad’s best friend and this chicken divine recipe definitely proves that! Not only is this casserole super easy to make but it tastes great, too! Even the pickiest of eaters will enjoy digging into this creamy concoction of chicken, broccoli, and crunchy topping. Did I mention that there is cheese in this stuff, too?! The creamy sauce, tender chicken, and yummy cheese all complement one another to perfection. And let’s not forget about those crisp broccoli florets. Yum! If you haven’t tried making this chicken divine casserole yet then you should tonight for supper 🙂
I used leftover rotisserie chicken in this meal and it turned out divine.
3 whole Tyson chicken breasts, poached and shredded
40 ounces frozen broccoli, packages cooked and well-drained
3 (10 3/4 ounce) cans Campbell’s cream of chicken soup
2 1⁄4 cups vegan mayonnaise or 2 1⁄4cups Hellmann’s mayonnaise
1 cup Borden half-and-half
2 1⁄4 cups grated cheddar cheese
3 teaspoons lemon juice
1 1⁄2 teaspoons McCormick curry powder
1 1⁄2 cups corn flake crumbs
3 tablespoons butter, to grease pan
In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
Place shredded chicken into a 13X9 glass pan that has been well-buttered.
Place cooked and drained broccoli over the chicken.
Pour soup mixture over the chicken and broccoli to cover.
Sprinkle generously with the cornflake crumbs.
Bake at 350 for 40 minutes.
Let sit 10-15 minutes.
This is very filling and a little goes a long way.
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Quick Tip: Serve this tasty casserole with steamed veggies and buttermilk biscuits for a complete meal.