OAMC Chicken and Broccoli Bake

Chicken and Broccoli Bake

This is one of those casseroles I grew up eating. My mom made meals like this often as a way to stretch the meat in our large family. Add broccoli or other veggies (as the recipe is written) for a one-dish meal, or serve steamed veggies on the side (as pictured) if your family prefers.

Chicken and Broccoli Bake

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 1 pound chicken, cooked and cut into chunks
• 2 cups broccoli florets
• 10.75 ounces cream of chicken soup (you can even make your own!)
• 2 cups cooked rice
• 1 teaspoon garlic powder
• 1 cup shredded cheddar cheese

Directions:

In a large bowl, mix cooked chicken, broccoli, soup, rice, and garlic powder. Spread in greased 8×8 baking dish. Top with cheese. Bake at 375F for 25-30 minutes or until heated through. Season with salt and pepper, if desired.
**Optional variation: omit the broccoli and serve as a steamed veggie side dish instead.**

Freezing Directions:

After preparing casserole, spread in a greased baking dish, but do not bake. Cover with foil, label, and freeze. To serve: Thaw. Bake uncovered at 375F for 25-30 minutes or until heated through. Season with salt and pepper, if desired.

Servings: 4