Cheesy Chicken-Broccoli-Cauliflower Casserole recipe

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Ingredients

1 (10 ounce) can low-sodium cream of mushroom soup
2 skinless, boneless chicken breasts, cubed
2 (10 ounce) packages frozen cauliflower and broccoli mix
2 tablespoons butter
1 ½ cups milk
¾ teaspoon salt
3 tablespoons all-purpose flour
1 ½ cups shredded Cheddar cheese, or more to taste
1 pinch garlic powder, or to taste
½ cup seasoned bread crumbs, or more to taste

Nutrition Info

329.7 calories
carbohydrate: 20.1 g
cholesterol: 69.4 mg
fat: 18 g
fiber: 3.2 g
protein: 20.2 g
saturatedFat: 10.2 g
servingSize: -
sodium: 641 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.

  3. Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes, open bag and transfer vegetables to a bowl. Repeat with remaining bag.

  4. Melt butter in a saucepan over medium heat. Add milk and salt, stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.

  5. Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.

  6. Bake in the preheated oven until bubbling, 20 to 30 minutes.

Recipe Yield

6 servings

Recipe Note

Delicious and filling! Cheesy mixture can also be made into a soup.

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