Baked Chicken and Broccoli Casserole

Baked Chicken and Broccoli Casserole
Total Time

55 min.

Serving & Size

1 cup (250ml)

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A rich and creamy casserole made with tender chicken pieces, colourful vegetables with a cheesy, crunchy bread crumb topping.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Vegetable oil 125 mL 1/2 cup
Chicken thighs, boneless, cut into large chunks 4 lb
Button mushrooms, sliced 1 kg 2 lb
Campbell’s® Signature Sautéed Mushroom and Onion Bisque
1 pouch (1.81 kg)
1 pouch (8 cups)

This rich, velvety soup features sautéed button, portabella and shiitake mushrooms accented with herbs and sherry wine for a deliciously indulgent twist on the classic French onion.

Broccoli florets 1 kg 2 lb
Peas, frozen 500 mL 2 cups
Salt 15 mL 1 tbsp
Pepper 10 mL 2 tsp
Garlic powder 10 mL 2 tsp
Mozzarella cheese, shredded 500 mL 2 cups
Bread crumbs, preferably Panko 500 mL 2 cups
Parmesan cheese, grated 250 mL 1 cup
Butter, melted 125 mL 1/2 cup
1. Heat oil in large saucepan set over high heat; cook chicken and mushrooms for 8 to 10 minutes or until browned. Remove from heat and drain all liquid. Add Campbell’s® Signature Sautéed Mushroom and Onion Bisque, broccoli, peas, salt, pepper and garlic powder. Spoon into greased shallow steam table pan. Bake in 375°F (190°C) oven for about 30 minutes or until chicken and mushrooms are tender and sauce is thickened.
2. Meanwhile, toss together mozzarella, bread crumbs, Parmesan cheese and melted butter; sprinkle over chicken mixture. Bake for about 15 minutes more or until golden brown. Keep warm for up to 2 hours.

Spoon 1 cup (250 mL) of the casserole into individual serving plates.

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