Chicken and Broccoli Casserole

(8)
2 reviews.
  • 20 min prep time
  • 1 hr 5 min total time
  • 13 ingredients
  • 6 servings

Ingredients

1
tablespoon butter or margarine
1
package (8 oz) sliced fresh baby portabella mushrooms
1
can (10 3/4 oz) condensed golden mushroom soup
1/2
cup milk
1
tablespoon Dijon mustard
1/2
teaspoon salt
1/2
teaspoon dried thyme leaves
1/4
teaspoon pepper
3
cups cut-up cooked chicken
1
bag (1 lb) Green Giant™ frozen broccoli cuts, thawed
1
can (8 oz) sliced water chestnuts, drained
1
cup shredded American-Cheddar cheese blend (4 oz)
1
can (2.8 oz) French-fried onions

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring frequently, until mushrooms are browned.
  2. 2 In large bowl, mix soup, milk, mustard, salt, thyme and pepper. Stir in mushrooms, chicken, broccoli and water chestnuts. Pour into baking dish. Sprinkle with cheese.
  3. 3 Cover dish with foil. Bake 30 minutes. Sprinkle French-fried onions over top. Bake uncovered about 15 minutes longer or until mixture is hot and bubbly.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved