Ingredients
Scale
- 3 cups cooked chicken breast, chopped or shredded
- 4 cups fresh broccoli florets (or 1 package frozen, thawed and drained)
- 1 can (10.5 oz) Campbell’s Cream of Chicken Soup
- 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
- 1/2 cup mayonnaise
- 1 teaspoon curry powder (optional)
- 1 cup shredded cheddar cheese
- 1/2 cup bread crumbs
- 2 tablespoons butter, melted
- Salt and pepper, to taste
Instructions
- Boil chicken breasts for 15–20 minutes until fully cooked. Cool slightly, then shred or chop.
- Steam or boil broccoli for 3 minutes until it is crisp-tender. Drain well.
- In a bowl, combine Campbell’s Cream of Chicken Soup, Cream of Mushroom Soup, mayonnaise, and curry powder. Stir until smooth.
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Layer broccoli first, then add the chicken, and pour the creamy sauce evenly over the top. Sprinkle shredded cheddar cheese over it.
- Mix bread crumbs with melted butter and sprinkle evenly over the casserole.
- Bake uncovered for 25–30 minutes until hot, bubbly, and golden on top. Let rest for 5 minutes before serving.
Notes
Best served warm with a salad or crusty bread. Can be stored in an airtight container in the refrigerator for 3-4 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg