Beazell's Cook Book

Broccoli Chicken Casserole

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Broccoli Chicken Casserole  




1 can (10 3/4 ounces) condensed cream of mushroom soup

1/3 cup milk or half-and-half

2 cups cooked chicken, cubed

2 tablespoons butter, melted

Pinch or two of nutmeg

1 teaspoon Beazell's Cajun Seasoning

1 1/2 to 2 cups frozen chopped broccoli, cooked and drained

1/3 cup grated Parmesan cheese



Heat oven to 375 degrees.

Lightly butter a 2-quart baking dish. In a large bowl combine the cream of mushroom soup, milk or half-and-half, chicken, butter, nutmeg, Beazell's Cajun Seasoning and broccoli. Pour the mixture into your baking dish and sprinkle Parmesan cheese over the top. Bake for about 25 minutes, or until hot and bubbly.  Can be served over cooked noodles or rice.

This recipe can easily be doubled for a potluck or big gathering.


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