Broccoli Mushroom Chicken Casserole Recipe 435

Steps:

• Directions Preheat oven to 350º F, grease a 9x13-inch baking dish and bring a large pot of water to boil. Add broccoli to boiling water and cook for 5-6 minutes, until almost tender. Remove broccoli from water and set aside. Add chicken breasts to boiling water and reduce heat to low, simmering until cooked through. Around 15 minutes. Remove chicken to cutting board to cool. Once cool, cut chicken into cubes and place with the broccoli. In a large saucepan, whisk together milk, flour, salt, pepper and nutmeg until smooth. Bring mixture to a boil for 1 minute, stirring constantly. Take off heat and add mayonnaise, yogurt, mushroom soup and half of cheese. Whisk continuously until smooth. Add in broccoli and chicken and incorporate them into sauce. Pour mixture into baking dish and cover with crushed cornflakes and the rest of Parmesan cheese. Place in oven and bake for 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
• In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Steps:

• Preheat oven to 375 degrees.
• Mix flour with 1 T of the ranch dressing mix in a plastic bag.
• Shake chicken pieces in mixture.
• Melt butter and fry chicken pieces for a few minutes until brown.
• Mix remaining ranch dressing, mushroom soup, sour cream, ricotta cheese, broccoli, mushrooms and soy milk in a bowl.
• Put chicken into a large casserole dish (approximately 12"x15" or larger).
• Pour the mixed ingredients over the chicken.
• Bake for 35 minutes or until chicken is cooked through.