Wednesday, August 15, 2012

Chicken and Broccoli Casserole

Every now and then I come across a recipe that looks really good but then I compare it to other similar recipes and I end up getting nervous about making it.

This recipe is one of those that looked delicious but because I am used to making regular broccoli casserole with a jar of processed cheese, I automatically start comparing the two and wondering if they will taste the same.

I am here to say that I had no reason to be nervous. This dinner knocked our socks off and the best part was how simple it was to make. We all had multiple servings and the girls and I ate the leftovers for lunch the next couple of days.

Further proof at how delicious it was is the fact I didn't snap a picture of it. I was starving by the time I had gotten it prepared and that first bite was so tasty that I couldn't stop long enough to grab my camera. I highly suggest going to the recipes source to view a great picture of the dish. I used the same exact baking dish so my picture could have been twins with hers.

Chicken and Broccoli Casserole
Source: Pearls, Handcuffs, and Happy Hour

3 chicken breasts, cooked and shredded
2 cans of cream of chicken soup
1 cup of mayo
1 cup of shredded cheddar cheese
1 cup of shredded Colby and Monterrey cheese
1 bag of frozen chopped broccoli, thawed
1/2 a small onion, finely diced*
salt and pepper to taste
garlic powder to taste*

*= my little additions

1.) Preheat oven to 375 degrees Fahrenheit.

2.) Mix all ingredients together. Add to a lightly greased, 2 quart baking dish and bake for 30 minutes or until the top is a light golden color and bubbly around the edges.

3.) Serve over rice or your favorite pasta.

We served ours over rice and it was awesome. It was so awesome that I'm putting it back on our two week menu for the second time in a row. I'm going to try adding the cooked rice to the mixture and then baking and someday I'll make it again using spaghetti noodles added and baked in with the mixture.