I will have to say this is my husband’s and my favorite casserole. I don’t make a whole lot of casseroles, but the first time I made this soon after we got married, I knew I would be making it over and over again.
I like it best made with a whole cooked chicken, but at times I’ve made it with a couple cooked chicken breast for convenience. Using a whole chicken will leave you with a 9×13 or two 8×8 casseroles. I always make two 8x8s since it’s only my husband and I eating it and so I can freeze the other for another quick week-night meal.
Chicken Broccoli Casserole
1 whole chicken or 4 cups shredded chicken
1-2 bags chopped broccoli
1 can cream of chicken soup
1/2 cup mayo
4 oz cheddar cheese
4 cups corn flakes, crushed
1/4-1/2 cup butter, melted
Pressure cook chicken in 2 cups of water for 20 minutes. Let cool for 2-3 hours in pan without removing lid. Remove chicken from bones, fat & skin. (You can also boil chicken or cook the chicken another way.)
Layer broccoli on bottom of a 9×13 or two 8×8 casserole dishes.
Layer the shredded chicken over the broccoli.
Mix the can of chicken soup, mayo and cheese and spread over the chicken.
Mix together the crushed corn flakes and melted butter, spread over the top of the casserole.
Bake at 355 covered for 30 minutes. If the casserole is cold or partly frozen, bake for 1-1 1/2 hours.
Recipe from: Mom Van Eck