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Chicken & Broccoli Casserole

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The secret to this Chicken and Broccoli Casserole recipe is simmering the reserved chicken bones in milk which really enhances the over-all flavor!

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Rate this recipe 4.6/5 (8 Votes)

Ingredients

  • 1 (3-pound) rotisserie chicken
  • 10 ounces frozen broccoli, chopped and thawed
  • 4 cups whole milk
  • 4 ounces cream cheese, cut into pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups yellow cheddar cheese, shredded

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 375°F. Shred the chicken, reserving the bones.

In a medium heavy pot, bring the chicken bones and milk to a simmer, then simmer 30 minutes. Discard the bones, then stir the broccoli and cream cheese into the milk and simmer, whisking, until the cream cheese is melted, about 3 minutes. Stir in the shredded chicken and transfer to a 3-quart baking dish. Scatter the cheddar cheese over the casserole and bake until the filling is bubbling and the cheddar cheese is melted, about 20 minutes.

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