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Chicken and Broccoli Casserole

Give a classic casserole a facelift by stirring in portabella mushrooms and water chestnuts. Then top with French-fried onions.

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  • prep time 20 min
  • total time 1 hr 5 min
  • ingredients 13
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 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 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.
  • 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 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 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.

EXPERT TIPS

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Expert Tips

To save time, substitute 1 jar (6 oz) Green Giant® sliced mushrooms, drained, for the fresh mushrooms. Omit the butter and browning step.

Add color by sprinkling 1/2 cup of diced roasted red bell peppers over the broccoli layer.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
9g,
9%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
85mg
85%;
Sodium
1100mg
1100%;
Total Carbohydrate
20g
20%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
25%;
Calcium
20%;
Iron
15%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.