Bonnie'S Broccoli Chicken Bake
A comforting baked chicken and broccoli dish topped with crispy French fried onions, combining creamy mushroom and chicken flavors perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a 9 x 13-inch cake pan, evenly spread broccoli spears on the bottom.
- Place 6 boneless chicken breasts on top of the broccoli.
- Mix the cream of mushroom soup and cream of chicken soup together in a bowl.
- Pour the soup mixture over the chicken and broccoli.
- Bake uncovered at 350°F for 1 hour.
- After 1 hour, sprinkle the can of Durkee French fried onions evenly over the top.
- Bake for an additional 15 minutes until onions are crispy and golden.
Tips & Substitutions
For a creamier texture, consider adding a cup of shredded cheese to the soup mixture before pouring it over the chicken. You can also substitute the broccoli with other vegetables like green beans or cauliflower for variety. If you want a kick, add some garlic powder or your favorite herbs to the soup mixture. This dish is a favorite among busy families and is often referred to as a Tired Mom'S Main Dish.
Serving Suggestions
Serve this dish with a side of fluffy rice or a fresh green salad for a complete meal. It pairs wonderfully with crusty bread or biscuits to soak up the creamy sauce. For a festive touch, consider serving it alongside Party Walnut Broccoli, which complements the flavors beautifully.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover the dish with foil and warm it in a 350°F oven until heated through, about 20-25 minutes. Alternatively, you can microwave individual portions on medium heat for 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Bonnie'S Broccoli Chicken Bake contains roughly 324 calories, with 8g protein, 34g carbohydrates, and 18g fat. It is a good source of protein (16% of the Daily Value), vitamin C (14% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 1068mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli spears. Just make sure to thaw and drain any excess water before placing them in the pan. This will help prevent the dish from becoming watery as it bakes.
What can I substitute for the cream soups?
If you prefer a healthier option, you can use homemade cream of mushroom and cream of chicken soup. Alternatively, some people use a mix of Greek yogurt and chicken broth as a lighter substitute for cream soups.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the dish the night before and store it in the refrigerator. Just be sure to cover it tightly. When ready to bake, you may need to add a few extra minutes to the cooking time if it’s starting from a cold state.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).