No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (596g) Recipe makes 6 servings |
||
| Calories 609 | ||
| Calories from Fat 182 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.3g | 31% | |
| Saturated Fat 9.6g | 48% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.1g | ||
| Cholesterol 189mg | 63% | |
| Sodium 1330mg | 55% | |
| Potassium 1253mg | 35% | |
| Total Carbohydrate 33.3g | 11% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 4.8g | ||
| Protein 71.7g | 143% | |
Chicken and Broccoli Casserole
By: DiB's
Jul 10, 2001
You can add onions, garlic, walnuts or water chestnuts to this dish.
SERVES 6
Ingredients
- 6 skinless chicken breasts
- 6 slices swiss cheese
- 2 cans cream of celery soup
- 2 cans milk
- 1 box bread stuffing mix (don't use the wild rice kind or your going to have bullets!)
- 1 head broccoli, cut into floweretts
- parmesan cheese (for sprinkling)
Directions
1
Mix the soup with the milk and pour just enough into a casserole dish to cover the bottom.2
Add the chicken and cover each piece with a slice of swiss cheese.3
Now add the broccoli (I like to fill in the spaces) and pour the remaining soup over the top.4
Sprinkle with the stuffing mix and bake for 45 min at 350-375.5
Sprinkle with parmesan cheese and bake for another 10-15 min.6
Check to make sure chicken is cooked through.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Chicken and Broccoli Casserole recipes
Browse similar recipes by category
- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Occasion > Everyday
- Dietary > Lighter Fare
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: JOHN DELANEY
On May 18, 2002
My husband really enjoyed this recipe. I used regular milk as we do not like can milk. next time I will use less milk. Will make again.
From: Stewie
On Apr 8, 2002
I decided to make this with what I had on hand, so I substituted 1 can of lower fat cream of mushroom soup for one of the cream of celery cans. I used frozen broccoli cuts without thawing (so I would probably use about 1/2 can less of milk next time to make it less "soupy"). I also used skim milk which might have made a difference. Will definitely make this again!! It made a nice presentation and was delicious! Thanks!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved