Saturday, January 29, 2011

Broccoli Chicken Casserole

Last night I wanted something quick, easy, and tasty for dinner. And, I wanted to use ingredients that I already had in my pantry, refrigerator, and freezer. So, I turned to one of my favorite cooking magazines, TASTE OF HOME, and made a delicious and healthy Broccoli Chicken Casserole. I had all of these ingredients on hand, and our entire dinner was ready in about 30-40 minutes. I added some biscuits on the side and dinner was divine! This turned out super healthy because I used the reduced fat Campbell's Broccoli Cheese Soup and 2% cheese for the topping. I used a box of Stouffers Cranberry Stuffing Mix that I got on clearance after Thanksgiving for 25 cents a box. The Cranberries in the stuffing added a sweet hint to this savory dish. Enjoy!

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Broccoli Chicken Casserole

1-1/2 cups water
1 package (6 ounces) chicken stuffing mix (any flavor will work)
2 cups cubed cooked chicken (I used Canned Chicken)
1 cup frozen broccoli florets, thawed
1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
1 cup (4 ounces) shredded cheddar cheese

In a small saucepan, bring water to a boil. Stir in stuffing mix.
Remove from the heat; cover and let stand for 5 minutes.
Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in.
baking dish. Top with soup. Fluff stuffing with a fork; spoon over
soup. Sprinkle with cheese.
Bake, uncovered, at 350° for 30-35 minutes or until heated
through. Yield: 6 servings.

1 comment:

  1. This sounds really good. I don't eat chicken but I can easily make this vegetarian. Thanks for sharing.

    Enjoy your week!