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Chicken, Broccoli and Mushroom Casserole

August 23, 2014 by Maureen 51 Comments

Chicken, Broccoli and Mushroom Casserole
We love roast chicken and we have it every couple of weeks.  We only eat a small portion on roasting day and then look for ways to use the leftover chicken.  I debone it right away so I can make stock from the carcass so there’s always some noodley chicken soup.

I’ve mixed some chicken with BBQ sauce and stuffed a baked potato and I’ve made heaps of chicken pies but yesterday I wanted something different.  I’d just been to the veggie store and had some lovely broccoli and wonderful mushrooms and my casserole was born.

Chicken, Broccoli and Mushroom Casserole

Leftover nights are always pretty quick – mostly just assembly and last night was easy peasy.  The chicken was chopped and stored in a plastic bag in the fridge and I precooked the broccoli for about 5 minutes.  Slicing the mushrooms and quickly sauteing them didn’t take long at all.

Normally, I would make everything by hand but I was tired and needed an easy meal.  Cream of mushroom soup was the answer.  I put the cooked broccoli on the bottom of a casserole, topped it with the mushrooms and chicken and dotted it with little hunks of cream cheese.  Then I poured a mixture of cream of mushroom soup and milk over it all and grated some cheddar cheese.  I topped that with bread crumbs and dotted that with some butter.

Chicken, Broccoli and Mushroom Casserole

In the oven at 200C/400F and it only took about 20 minutes.

It was delicious.  I served it with a simple salad and John ate two helpings.

Chicken, Broccoli and Mushroom Casserole

5.0 from 10 reviews
Chicken and Broccoli Casserole
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
This is a great way to use leftover roast chicken and make everything new!
Author: Maureen Shaw
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
  • 1 head broccoli, chopped
  • 8 button mushrooms
  • 1½ cups cooked chicken
  • ¼ cup cream cheese in small hunks
  • ⅓ cup milk
  • 1 can condensed cream of mushroom soup
  • ¼ cup grated cheddar cheese (could use ½ cup if you like cheese)
  • ½ cup dry bread crumbs
  • 1 tablespoon butter
Instructions
  1. Preheat oven 200C/400F
  2. Chop cooked chicken into bite sized pieces
  3. Cook chopped broccoli in boiling water for 5-6 minutes, drain.
  4. Slice mushrooms and saute over medium heat until lightly brown
  5. Place broccoli in the bottom of a casserole dish.
  6. Sprinkle the mushrooms over the broccoli.
  7. Sprinkle half the cheese over the mushrooms.
  8. Layer the chicken over the broccoli and mushrooms.
  9. Dot the cream cheese over the chicken.
  10. Mix the milk and cream of mushroom soup together and pour over the broccoli, mushrooms and chicken.
  11. Sprinkle the other half of the cheese and the bread crumbs over the casserole and dot with the butter.
  12. Bake for 15-20 minutes until golden brown.
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Chicken, Broccoli and Mushroom Casserole

Filed Under: Chicken, Recipes Tagged With: casseroles, leftover chicken recipes

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