I love nights when I can dump and go. This Chicken Broccoli Casserole is one of those easy recipes. The hardest part is cooking and dicing the chicken. To make it even faster use left over chicken or thanksgiving turkey, canned chicken or even rotisserie chicken. The recipe calls for frozen broccoli because it is ready to go, no need to thaw. In fact the extra water makes the sauce a little more soupy which is the way we like it. You are welcome to use fresh broccoli, just make sure to cut the pieces small enough to match the size of the chicken. You will also want to add a little water 1/4 cup at the most to make it a little more soupy.
Combine all the ingredients and bake at 350 for 35 to 40 minutes in a preheated oven or until bubbly and lightly browned. We like to serve our Chicken Broccoli Casseroli over rice with a side of Bacon Wrapped Green Bean Bundles and some Amish White Bread. This meal is always a hit with the Little Chefs.
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