Chicken and Broccoli Casserole

By jetmech07

Ingredients

• 8 oz canned baby portebella mushrooms
• 1 can golden mushroom soup
• 1/2 cup milk
• 1 Tbls dijon mustard
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1/4 tsp pepper
• 3 cups cut-up cooked chicken
• 1 lb bag frz broccoli cuts, thawed
• 1 8oz can sliced water chestnuts, drained
• 1 cup shredded cheddar cheese
• 1 2.8 oz can frenches fried onions

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Heat oven to 350 degrees. Spray 9 x 13 inch glass baking dish with pam.

In a 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.

Cover dish with foil. Bake 30 minutes. Sprinkle with frenches onions over top. Bake uncovered until mixture is thoroughly heated and frenches onions are browned.