This isn’t good! The family still has to eat in the meantime.
This week I pulled out an old standby. I’m sure y’all have them, too. Unfortunately, I’ve also been stricken with bronchitis this week (‘tis the season!) so I’ve been sort of lackluster in terms of energy. This easy chicken casserole came in very handy. You just throw in the ingredients and you’re done. I even used one of those microwavable/steamed veggie packs for the broccoli, which made the whole process extra easy.
My son is not a broccoli fan, but when it’s cooked in with the other ingredients like this, he’ll even give it a go. Especially since it’s got bacon in the casserole. :) In this household, that pretty much ensures a recipe will be eaten.
Simple Chicken and Broccoli Casserole
3 cooked, chopped chicken breasts
1 pound cooked broccoli florets(I used microwave-steamed frozen broccoli)
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup chopped, cooked bacon
1 cup crushed buttery crackers
1 stick melted margarine
Preheat oven to 350 degrees.
In a small bowl mix together the soup, milk, and cooked bacon. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Mix the melted margarine and the buttery cracker crumbs together and sprinkle over the top. Bake for 25-30 minutes at 350.
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