This healthy casserole is filled with chicken, broccoli and mushrooms in a savory light sauce. Your family will love it!
My husband and I moved our two boys over to California several years back, in order for him to go to law school. He graduated from UCLA law school and began working at a big law firm doing corporate and international law.
We were lucky to get such a good job because at about the same time he was going to graduate, the economy tanked and a LOT of law students had their law firm jobs deferred.
Being grateful for a good job, (and because of his awesome work ethic), he worked his booty off. He ended up switching over to another big firm a couple years ago and then recently was given an opportunity to be an in-house attorney for a hedge fund company.
While the stress of the new job is a lot, his hours are so much better. He’s home on the weekends now (he almost always worked weekends before), and he gets home from work at about 8pm – it was more like 11pm with the other firms. And sometimes he would sleep in his office in order to get more work done. Awesome, right?
1 lb. Cooked chicken cut into bite sized pieces
20 oz. Frozen chopped broccoli cooked and drained
2 Cans of reduced fat cream of chicken soup
⅔ C. Evaporated milk
½ tsp. Garlic powder
1 C. Reduced fat shredded cheddar cheese
½ C. Bread crumbs
3 Tbsp. Parmesan cheese
Preheat the oven to 350 degrees.
Add the chicken and broccoli to a large mixing bowl.
Pour the soup and milk into the mixing bowl along with the garlic powder. Stir to combine well.
Layer the chicken and broccoli mixture into the bottom of a well-greased 9×13 baking dish.
Top with the shredded cheese.
In a bowl, combine the breadcrumbs and parmesan cheese.
Sprinkle the breadcrumb mixture over the casserole.
Bake for 30 minutes.
Let sit for 10 minutes before serving.