I prefer using the term bake over casserole. “Why?” you ask. Well, I think it sounds more appetizing.
But, generally I guess it really depends what type of dish you use. I used to make this family favorite recipe in a casserole style dish, but changed that once I bought my Dutch Oven. Now I’m a fan of all things cast iron.
In the past I used only the skillet version for the basics, like making cornbread or frying chicken. Now I use it anytime I get the chance. If you don’t have a Dutch Oven then I highly recommend you get one. I know they can be costly; but when you realize that cast iron when cared for, literally lasts a lifetime, its a win, win!
As I stated before, I once baked this chicken broccoli recipe in a casserole style dish. Now I’ve turned it into a one pot meal and I’m loving it. Anytime I have less dishes to wash is a plus for me. The old way of cooking this meal took a pot to boil my chicken, a bowl for mixing, and a casserole dish for baking. Now, I do it all in one awesome pot and it’s so easy.
Did I mention it’s delicious?
There is nothing better than perfectly cooked chicken covered in a thick creamy sauce, topped with cheese and crunchy bread topping. It’s my husbands favorite family meal and he usually asks for it on special occasions or holidays. However, it’s simple enough to make on a busy weeknight. You can even use this recipe to make several for the freezer. Just fix in disposable casserole dishes and place in the freezer for a quick dinner option.
This is a great recipe to make this month since generally the main ingredients should be on sale for the Thanksgiving holiday.
- 2 large chicken breasts
- 1 bag of frozen broccoli
- 10 ounce can cream of chicken soup
- ¾ cup sour cream
- ½ cup mayo
- 1 box chicken stove top stuffing mix
- 1 teaspoon season salt
- ¼ teaspoon curry powder (optional)
- 2 tablespoons sated butter
- 2 cups mild cheddar cheese
- Put raw chicken in 5 quart pot, add just enough water to cover chicken breasts completely
- Cook chicken until no longer pink
- Remove chicken from pot and set aside to cool
- Pour frozen broccoli into remaining water and boil until broccoli is tender, then remove from heat
- There should be approx. a ½ cup of water left when broccoli is finished cooking
- Shred or chunk chicken and add back to cooked broccoli and remaining water
- Add soup, mayo, sour cream, season salt and curry powder to pot, stir until mixed
- Sprinkle cheese on top
- Cover cheese with boxed stuffing mix
- Drizzle melted butter to the top and cover with Dutch Oven lid (tinfoil if using a casserole dish)
- Bake 400 degrees, for 30 minutes or until cheese gets melted and starts to bubble