Remember growing up and your mom had that go-to dish that was stick-to-your-ribs delicious; you’d always ask for it when you needed that one comfort food to make it all better? Well this was that for us. It’s one of those that has been passed down for generations, it was never written down so it always got changed just a little. When I got a little older I thought it was weird or that maybe other people would think it was weird so I never asked how to make it, I always just asked for my mom to make it when I’d come home to visit. After I got married, I was still a little hesitant to make it for my super picky husband, but we lived so far away that I didn’t have a choice. I broke down and asked my mom for the recipe. It still hasn’t been written down until now, I always just guesstimated on the ingredients and honestly sometimes it was better than others.
It’s nothing special and everyone probably has their own version of this exact dish but it’s become our family’s comfort food.
That one dish when my hubs walks through the door the smell hits him in the face and he always asks, “is that what I think it is?!”
Without further ado…get out your pen and paper and write down these ingredients so you can try this on your family tonight!
Gather all of your ingredients! Here’s the thing. This is one of those recipes where it really doesn’t matter what brands or versions your have on hand. Any shredded cheese works, any brand of mayo works, any amount of broccoli works (add more or less based on how much you and the kids like it), chicken…breasts, tenders, thighs whatever you have on hand. The ONE ingredient that you CANNOT substitute is the Campbell’s Cream of Chicken. I’ve tried to save a buck and use store brand and it’s just NOT the same. Trust me, it really does make a difference.
Next you’re going to boil the chicken. If you don’t already know…THE best trick in preventing your pot to boil over is placing a wooden spoon across the top with a little olive oil in the water. I honestly have no idea why this works but it totally works!
While the chicken is boiling you can work on getting the rest of the stuff ready. Or, if you’re like me, I usually cook the chicken in the morning, forget about it and then when it’s time for dinner all I have to do is throw everything together and pop it in the oven. Either works. But I will say, it’s way easier to shred the chicken while it’s still hot than while it’s cold. Anyway…here’s where you can microwave the broccoli for 5 minutes in a microwave safe bowl.
Once the broccoli is done, dump the rest of the ingredients in the bowl, along with the shredded chicken.
Stir to combine.
Use a 9″ x 13″ glass casserole dish, spray with non-stick spray and then dump the mix in the dish.
Now, to top it. First sprinkle the 1 cup of shredded cheese all over the top and then sprinkle the bread crumbs evenly across the top. (Panko is actually way better and gives a much crunchier topping, but either works fine! Here, I was out of panko so I used seasoned bread crumbs which turned out delicious)
Lastly, you’re going to pop it in a preheated oven for 350° for about 30 minutes. Here’s where you can start making your rice. Basmati is our go to but any kind is fine! Here’s how you know when it’s done!
The cheese should be melted all the way to the center, your bread crumbs should be a golden brown and you should see it bubbling all along the edges!
Here’s the finished casserole!
Serve it up with some rice and you’re ready to go!
So, if I’ve convinced you of this ooey-gooey-deliciousness, here’s the recipe and directions! Let me know if you try it and if you change it up! I’d love to try your version!
- 1 lb shredded chicken breast
- 14 oz bag of chopped broccoli
- 1 Family Size Campbell’s Cream of Chicken Soup
- 1-3/4 cup shredded cheese (divided 1 cup and 3/4 cup)
- 1/2 cup mayo
- 3 tsp curry
- 1 Tbsp lemon juice
- 1 cup panko/bread crumbs
- serving suggestion : rice
- Preheat the oven to 350°
- Boil the chicken until done (aprox 20 minutes) and shred/chop the cooked chicken breasts
- Dump the chopped broccoli in a microwave safe bowl and microwave for 5 minutes
- Dump in the bowl with the broccoli, the shredded chicken, cream of chicken soup, 3/4 cup of shredded cheese, mayo, curry and lemon juice
- Stir to combine
- Spray a 9″x13″ glass casserole dish with non-stick spray
- Dump the mixture in the casserole dish and spread out evenly across the dish
- Sprinkle the remaining 1 cup of shredded cheese across the top of the casserole and then top with the bread crumbs
- Place dish in preheated oven for 30 minutes or until cheese is melted on top and edges are bubbling
- Serve over rice
Happy cooking! ~Diana