Creamy Chicken Broccoli Casserole

After the boys were born many, many people brought us meals. This chicken and broccoli casserole was one of the best, and became an instant favorite in our house. Now's a great time to make it. The weather's still cool enough to turn on the oven, and broccoli's in season so it's cheap.

Beware that this recipe makes a TON! I usually cut it in half and it still makes a good-sized 9x13 casserole. The original recipe said to layer all the ingredients, but I don't layer it. I just dump everything in the pan and stir it up then top it all with the parmesan cheese.

This freezes really well, but it sometimes separates a bit because of the cream cheese so you may need to stir it part way through the cooking time. I sometimes make two pans and freeze the second in individual portions (I use mini loaf pans) so Jeff can easily grab one to take for lunch.

Here's the recipe:

Creamy Chicken Broccoli Casserole

6 breast halves (boneless/skinless)

2 - 10 oz. boxes broccoli cuts

2 C. milk

2 - 8 oz. cream cheese (NOT 1/3 fat or fat free)

1 tsp. salt

3/4 tsp. garlic salt

1 1/2 C. grated parmesan cheese

1 C. French-fried onion rings

Cook the chicken and cut into pieces. I like to poach mine in a skillet, but you could bake it, too. And since you dice the chicken in the end, you can use split breasts. They are cheaper and the end result is the same.

Cook and drain the broccoli.

In a saucepan, heat the milk, cream cheese, garlic salt, salt and 3/4 C. of the parmesan cheese. Stir until smooth.

In a greased 9 x 13 baking dish stir together all of the ingredients and top with the remaining 3/4 C. parmesan cheese.

Bake at 350 degrees, UNCOVERED, for 30-45 minutes or until it sets up. Plan on 45 minutes if you make your casserole in advance and refrigerate it or if you are cooking a thawed casserole that's still cold. You don't want it soupy.

Enjoy!

© Trippin' Mama 2010