Chicken Broccoli Cheese Casserole

Southern by choice

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Chicken Broccoli Cheese Casserole


This is my recipe, it was a little different when first given to me 18-20 years ago. Some things have been tweaked over the years. I am NOT a casserole person, this is one of the few that I will eat. I hope you enjoy this recipe. I have included some tips that will help you and also prevent some trial by error disasters. ;) I don't usually measure anything but the butter/milk so I tried to break this down for a single recipe.

Tips before trying

1. use fresh broccoli- frozen is always too stalky and very few florets, it will also leave your casserole soggy. :sick
2. Fat-free milk or cheese will leave it absolutely GROSS and it will be very difficult to get the base sauce the right consistency :sick
3. Butter- not margarine or spread, but salted/unsalted butter there is no difference
4. The sauce is very ingredient specific- just so you know
5. Cooking the chicken the day before and shredding it will save you valuable time. *This does need to be ready before you start the sauce base.



Ingredients

*1 lbs Broccoli ---use the florets only --- yields approx 1 lb
1 lbs COOKED chicken, shredded ( probably 3-4 small skinless/boneless breasts)

6 Tbs Flour
6 Tbs Butter
3 Cups WARMED Milk
Dash Pepper
-1/3 C mayo

1 lb shredded Cheddar Cheese

8 Tbs (1 stick) Butter
1 Cup Plain Bread Crumbs (FINE)


1. Cut florets, (I leave mine large 1 pcs). and put them face-up in bottom of 9x13 glass casserole dish they will be "packed in"
2. Spread Shredded Chicken over Broccoli

3. Warm milk in microwave aprrox. 3-4 minutes

4. Melt the 6Tbs butter over low heat

5. Add 1 Tbs flour at a time to butter stirring with a wisk, for smooth consistency

6. Add milk A LITTLE at a time continually stirring, after all the flour/butter has been well stirred in ( after about a cup of milk) then add another , stirring, and the last of the milk. Constantly stirring. Increase heat to medium. Continue stirring until thick and bubbly.

7. Remove from heat, add mayo stir til smooth

8. Pour sauce mixture evenly over Broc/Chichen. Smooth out with spoon if nec. Getting to the edges.

9. Distribute cheese over casserole evenly getting all the way out to edges.

10. In a microwave or small pan ( I use cast iron) melt the stick of butter. Remove from heat add in Bread Crumbs, use a fork to mash crumbs into butter, evenly coating them.

11. Use fork to spread bread crumb mixture over casserole, again, out to the edges

12. Bake for 40 minutes at 350 degrees F. The cheese and bread crumbs should be browned and crisped at the edges.

13. For best results, allow casserole to set up at least 20-30 minutes before serving.

* For little kids that dont like Broccoli I make a small 8x8 casserole cutting the florets real teeny tiny small and all the other ingredients and make it the same way.

I usually serve with a warmed loaf of bread and softened butter
I like this as leftovers better than fresh. :hu


edited to add in step 5 the word flour...sorry
 
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