Broccoli And Chicken
A comforting casserole blending tender chicken, broccoli, and creamy mushroom soup topped with crunchy stuffing. This dish offers rich flavors and a satisfying texture, perfect for family dinners or casual gatherings. Easy to prepare and versatile, it's a crowd-pleasing option for those craving hearty, flavorful comfort food.
Ingredients
Instructions
- Mix together the cooked and cubed chicken, sour cream, chopped broccoli, and cream of mushroom soup in a bowl.
- Transfer the mixture to a baking dish and top with Pepperidge Farm dry stuffing mix.
- Dot with butter and microwave until heated through before serving.
Tips & Substitutions
For added flavor, consider incorporating garlic or onion powder into the mixture. If you prefer a lighter dish, Greek yogurt can be used instead of sour cream. You can also substitute the broccoli with other vegetables such as spinach or green beans. To enhance the creaminess, try using a blend of cream of mushroom and cream of chicken soups, or browse more American recipes that utilize similar ingredients.
Serving Suggestions
This dish pairs beautifully with a simple green salad or crusty bread for a complete meal. For a heartier side, consider serving it alongside mashed potatoes or rice. You can also sprinkle some shredded cheese on top before baking for an extra cheesy finish. It makes for a comforting family dinner, perfect for busy weeknights.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat in short intervals, stirring occasionally, until warmed through. Alternatively, you can reheat in the oven at 350°F until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli And Chicken contains roughly 142 calories, with 7g protein, 19g carbohydrates, and 5g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of calcium and vitamin A.
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 fresh broccoli instead of frozen?
Yes, fresh broccoli can be used instead of frozen. Just be sure to blanch it briefly before mixing it into the dish to soften it slightly. This will help ensure it cooks evenly and retains its vibrant color during baking.
Can I make this dish ahead of time?
Absolutely! You can prepare the mixture and assemble it in the baking dish a day ahead. Cover it tightly with plastic wrap and store it in the refrigerator. When ready to bake, remove the wrap and bake as instructed, adding a few extra minutes to the cooking time if needed.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup on hand, you can substitute it with cream of chicken soup or make a homemade version using a roux and added mushrooms. This will keep the creamy texture while providing a different flavor profile.
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).