Thursday, July 10, 2014

Chicken Broccoli Casserole

 Serves 8-10
  • 4 C broccoli, steamed
  • 1 1/2 C cheddar cheese, shredded
  • 2-3 C rice, cooked
  • 2 cans of cream of mushroom soup
  • 1/2 C of milk
  • 3 C chicken, cooked
  • 1 12 oz. bag of herb seasoned stuffing
  • 1 stick (1/2 C) butter
Preheat oven to 375.
In a large bowl, mix cream of mushroom soup and milk. 
Shred cooked chicken and add to mixture. Set aside.
Evenly spread the cooked broccoli in a 9x13 pan and sprinkle cheese on top. 
Add a layer of rice. 
Evenly pour the cream of mushroom mix on top. 
Put foil over the pan and cook in the oven for 30-40 minutes. 
In a medium bowl, melt the butter, add the stuffing and mix until stuffing is well coated with butter.
After the casserole has baked for 30-40 minutes, remove from oven and pour the stuffing on the casserole. 
Put the casserole back in the oven and cook until the stuffing is golden (approximately 5-10 minutes).


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