Tuesday, March 29, 2011

Italian Chicken Broccoli Casserole

This was really yummy and fast (on a day when I forgot to start my crockpot meal). I used chicken marinated in Italian seasonings, but it would taste just as good with plain chicken breasts.

What's Needed:
1 1/2 C. water
1 package (6 oz.) chicken stuffing mix (I use Peppridge Farm's Herb Seasoned Stuffing)
2 C. cubed cooked chicken (about 4 chicken breast halves)
1 C. frozen broccoli florets, thawed
1 can (10 3/4 oz.) condensed broccoli cheese soup, undiluted
1 C. (4 oz.) shredded cheddar cheese

1. In a small saucepan, bring water to boil. Stir in stuffing mix. Remove from the heat; cover and let the stuffing stand for 5 minutes.

2. Meanwhile, layer the chicken adn broccoli florets in a greast 11 x 7-in baking dish. Top the chicken and broccoli with broccoli cheese soup.

3. Fluff the stuffing with a fork; spoon stuffing over soup. Sprinkle with cheddar cheese.

4. Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Serves 6.

PointsPlus: 4 (for 1/6 of the casserole)
Husband's Grade: A+

Inspired by: Taste of Home: Most Requested Recipes

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