Broccoli-Chicken Bake
A comforting baked dish combining tender chicken and broccoli in a creamy mushroom and chicken sauce, topped with crispy bread crumbs—perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a 9 x 13-inch pan, place cooked, cubed chicken and cover with chopped broccoli.
- In a bowl, stir together cream of mushroom soup, cream of chicken soup, and milk.
- Pour the soup mixture over the broccoli and chicken in the pan.
- Sprinkle bread crumbs evenly over the top.
- Bake for 30 minutes or until lightly browned.
Tips & Substitutions
For a healthier twist, consider substituting low-fat milk or a non-dairy alternative for the milk, and use whole-grain bread crumbs. You can also add grated cheese to the top before baking for extra flavor. If you want more veggies, bell peppers or spinach can be mixed in with the broccoli. This dish is similar to other American recipes like Chicken Or Turkey Tetrazzini.
Serving Suggestions
This Broccoli-Chicken Bake pairs beautifully with a simple side salad or roasted vegetables for a complete meal. Consider serving it alongside rice or quinoa for added texture. For a comforting touch, a warm loaf of garlic bread can complement the dish well. It's a versatile meal that fits into many American recipes.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in an oven-safe dish at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions for convenience, but the oven method will keep the bread crumbs crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli-Chicken Bake contains roughly 896 calories, with 23g protein, 135g carbohydrates, and 30g fat. It is an excellent source of iron (64% of the Daily Value), protein (45% of the Daily Value), and calcium (45% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2520mg per serving (110% 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 fresh broccoli instead of cooked?
Yes, you can use fresh broccoli, but it will need to be steamed lightly first to ensure it's tender after baking. This way, it will blend nicely with the chicken and soups, providing a great texture in the bake.
What can I substitute for the cream soups?
If you want to avoid cream soups, you can make a homemade sauce using flour, butter, and broth, combined with some heavy cream or a dairy-free alternative. This will still provide a creamy consistency that's essential for the dish.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the dish the night before and store it in the refrigerator. When you're ready to bake, just add a few extra minutes to the cooking time to ensure it's heated through. This makes it perfect for busy weeknights.
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).