1-800-461-SOUP(7687)

Baked Chicken and Broccoli Casserole

Made With:

Soups

Signature Sautéed Mushroom & Onion Bisque

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.

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Total Time

75 min.

Serving & Size

1 cup (250ml)

Yields

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

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
125 
Weight Measure
Vegetable oil 1 cup 125  mL
Chicken thighs, boneless, cut into large chunks 4 lb
Button mushrooms, sliced 2 lb kg
Campbell’s® Signature Sautéed Mushroom and Onion Bisque 1 pouch (8 cups) pouch (1.81 kg)
Broccoli florets 2 lb kg
Peas, frozen 2 cups 500  mL
Salt 1 tbsp 15  mL
Pepper 2 tsp 10  mL
Garlic powder 2 tsp 10  mL
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.
Weight Measure
Mozzarella cheese, shredded 2 cups 500  mL
Bread crumbs, preferably Panko 2 cups 500  mL
Parmesan cheese, grated 1 cup 250  mL
Butter, melted 1 cup 125  mL
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.

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