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Ingredients
- 1 1/2-2 lbs. Chicken, cut into cubes
- 1 can each, cream of mushroom and Chedder cheese soup
- 1/4 cup milk
- 1/4 cup sour cream or mayonnaise
- 1 16 oz. Bag frozen broccoli flourets
- 1 small onion, diced
- 1 clove garlic, minced
- 1 1/2 cups shredded Colby jack cheese
- 1 tbs.. Butter or margarine, melted
- 1 cup Italian bread crumbs
- Salt and pepper
- 1 tbs. Olive oil
- 1 cup cooked rice or egg noodles(optional can be served on side or top casserole on noodles or rice)
Details
Servings 8
Preparation time 20mins
Cooking time 55mins
Preparation
Step 1
Pre-heat oven to 350 degrees. Take a 13x9 in. Baking dish and coat with cooking spray and set aside. In a large skillet over med-high heat, add Olive oil, add chicken and cook through. Season with salt and pepper. Remove from heat and set aside. In a large bowl, combine soups, onion and garlic, milk, sour cream, chicken, broccoli, and half cup of cheese ( note: at this point if desirable, add rice or noodles, otherwise you can serve a nice salad, and a side or place casserole serving over rice or noodles)
Sprinkle remaining cheese evenly over top. Melt butter and stir in breadcrumbs. place over top.
Cover with foil and bake for 30 minutes. After the 30 minutes, remove foil and bake an additional 5 minutes or until breadcrumb topping is golden. Allow to cool 5-10 minutes before serving.
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