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Tuesday, October 12, 2010

Chicken Broccoli Casserole

This one is a staple in my house.  So easy.  So quick.  So delicious!  You could sub out zuchini and onions for the base.  Or perhaps mixed veggies?  Onions and green chilis for a mexican flare?  I have never tried any of these but I don't see how you could go wrong.


2 10 oz packages frozen chopped broccoli - cooked till crisp tender and drain
2 packages Morning Star Farms chicken nuggets
1 can cream of mushroom soup
1/2 c. mayonnaise
cheddar cheese
3 1/2 tbsp melted butter
3 c. cornflakes (measured and then crushed)

Layer in drained broccoli in bottom of 9x13 baking dish. Top with nuggets.  Mix together soup and mayonnaise and cover nuggets.  Sprinkle cheese.  Combine cornflakes and melted butter till fully coated.  Cover cheese with cornflakes.  Bake at 350 for 25-30 minutes till bubbly.  Cool 15 minutes before serving.

**Original recipe calls for 4 chicken breasts - boiled and shredded.  I have done this and it sees to take forever.  If you are a meaty family, I believe you could just as simply use some natural alternative...frozen chicken strips?  frozen chicken nuggets? This would speed up assembly greatly if you could skip the boiling and shredding process. 

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