Creamy Chicken-and-Broccoli Casserole
Ingredients
- 2 (12-oz) pkg frozen broccoli florets
- ¼ tsp salt
- 3 cups chopped rotisserie chicken
- 1 large lemon
- 1 (10.5-oz) can cream of chicken soup
- 1½ cups shredded sharp Cheddar cheese, divided
- 1¼ cups sour cream
- 3 Tbsp water
- 1½ tsp curry powder (optional)
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 350°F. Cook broccoli according to package directions. Spread broccoli in a greased 13- x 9-inch pan. Sprinkle with salt; top with chicken.
- Grate zest from lemon to measure 1 Tbsp; squeeze juice to measure 3 Tbsp.
- Whisk together soup, 1 cup Cheddar, sour cream, lemon zest, lemon juice, water, and, if desired, curry powder; spread over chicken.
- Stir together ½ cup Cheddar and Parmesan cheese; sprinkle over casserole.
- Bake 20 minutes or until bubbly and browned.
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