Recipe Junction

Our Favorite Recipes'

Twin Chicken and Broccoli Casseroles

Serve Chicken and Broccoli Casserole with salad from a bagged mix and heat-and-serve rolls.

4 servings per casserole

• 2 teaspoons vegetable oil
• 2 pounds boneless, skinless chicken-breast halves
• 1 medium onion (for about 3/4 cup chopped)
• 1 box (10 ounces) frozen, chopped broccoli (see note)
• 1 bag (16 ounces) frozen broccoli cuts (see note)
• 2 large eggs
• 1 can (10 3/4 ounces) 98 percent fat-free cream-of-mushroom soup
• 1 cup shredded sharp cheddar cheese
• 1 cup already shredded Swiss cheese
• 1/2 cup reduced-fat mayonnaise
• Cooking-oil spray
• 1 cup butter cracker crumbs, such as reduced-fat Club crackers

Preheat the oven to 350 degrees. Heat the oil in a 12-inch skillet on medium. Dice the chicken breasts into 1/2-inch pieces, and add them to the skillet. When all the chicken is added, raise the heat to medium-high. Peel and chop the onion, adding it to the skillet as you dice. Stir and cook the chicken and onion until the chicken is just cooked on the outside, about 4 to 5 minutes. (The chicken will cook through in the oven.) Set aside.

Place chopped broccoli and broccoli cuts in a colander, and rinse with warm water until frozen block breaks apart. Set aside to drain.

In a 3-quart bowl, lightly beat eggs. Add mushroom soup, cheddar and Swiss cheeses, and mayonnaise. Stir well. Press broccoli with the back of a spoon to remove as much water as possible. Add it to the bowl. Add reserved chicken and onions. Stir well.

Spray two 11/2-quart casserole dishes with cooking-oil spray. Pour broccoli and chicken mixture into each dish, and smooth with back of a spoon. Bake in middle of oven, uncovered, until the top begins to brown and edges bubble, about 25 minutes. Remove from oven and sprinkle half the crumbs on top of each casserole. Bake, uncovered, until crumbs brown, about 10 minutes.

Do-ahead tip: The casseroles may be refrigerated for three days or frozen up to a month after they are baked. If frozen, allow the casserole to thaw for 24 hours in the refrigerator. Set the refrigerated casserole out while you preheat the oven to 350 degrees. Warm for 20 to 30 minutes, covered with aluminum foil, until heated through. Uncover for the last 5 to 10 minutes to crisp the crumbs.

Note: This recipe uses two types of broccoli. The broccoli cuts (smaller pieces than florets) add texture, while the chopped broccoli is a necessary binder. If you can't find frozen cuts, substitute florets or spears, and chop them into bite-size chunks.

Start to finish: 20 minutes preparation, 45 minutes unattended baking time.

Per serving: 439 calories (44 percent from fat), 20 g fat (8 g saturated), 148 mg cholesterol, 37 g protein, 23 g carbohydrates, 3 g dietary fiber, 770 mg sodium.

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon