Want to get your kiddos to eat broccoli? Well, then I suggest you try out this recipe because I had no complaints and my kids are not huge fans of broccoli. This recipe is an oldy but goody that I updated a bit from a cookbook called Lion House Recipes. Back in the 80’s there was a recipe similar to this going around that had a topping of stove top dressing on top, for those of you who don’t know what stove top is, don’t worry your not missing out on anything. This is a go-to recipe for leftover turkey at Thanksgiving time too. The great thing about this dish is the ease in assembling it. If you use already cooked rotisserie chicken then it’s even easier, but boiled chicken or baked works just fine too. I like to serve this dish with steamed rice but it can be eaten over noodles or all by itself as well. The mild flavors of this recipe make this simple dish a family favorite.
Broccoli Chicken Bake
1 rotisserie chicken deboned about 3 1/2 cups
1 large head of broccoli chopped bite size
1 can of cream of chicken condensed soup 98% fat free
1/2 cup light sour cream
1 cup of cheddar cheese
1/2 cup crushed dry bread crumbs
3 T. melted butter
Step 1: Pre-heat oven to 350 degrees.
Step 2: De-bone cooked rotisserie chicken and set aside.
Step 3: Wash broccoli and chop into bite size pieces. Put in a microwave safe bowl with about 1/4 cup of water and cook with lid on for about 2-3 min.
Step 4: Mix together the soup, sour cream and cheese in a bowl.
Step 5: Spray an oval casserole dish with cooking spray. Drain broccoli and put in the bottom of dish. Lay chicken pieces on top, then spread out the soup cheese mixture on top of the chicken.
Step 6: Sprinkle the dried bread crumbs over the top. Melt the butter and pour over the bread crumbs.
Step 7: Bake un-covered for 40 min. or until bubbly and lightly browned.