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Chicken Broccoli Casserole

September 26, 2010

Chicken Broccoli Casserole

  • 1.5 pounds cooked chicken, chopped
  • 2 medium sized heads of broccoli (chopped and steamed) or 1 large bag of broccoli frozen, thawed
  • 1 can broccoli cheese soup
  • 1/3 cup milk or heavy cream
  • 6 drops hot sauce
  • 1/2 tsp garlic powder
  • 1 cup shredded sharp cheddar
  • 1 cup shredded mozzarella
  • Pepperidge Farm stuffing for top (1/2 – 3/4 cup)

Place chicken and broccoli in an oven safe casserole dish.  Top with cheese.  In a mixing cup, combine soup, milk, garlic and hot sauce.  Pour into casserole dish.  Top with bread crumbs.  Bake at 350 degrees until hot and bubbly 35-45 minutes.

If freezing, add crumb topping later.  When ready to bake, thaw in fridge overnight and place in cold oven.  Add 10-15 extra minutes to allow oven to thoroughly preheat.  If you place  a cold casserole dish into a hot oven, it can crack.

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