Cheesy Chicken Casserole

One of my go-to meals is a rotisserie chicken from the deli counter at the grocery store.  It is quick, pre-cooked, and goes well with anything.  It’s also a great meal on grocery shopping day, because I know the last thing I want to do after lugging grocery bags is preparing a full meal.

With rotisserie chicken on the brain, I stumbled upon a recipe for a casserole that would jazz things up a bit.  This is great for a quick evening meal when most of the lift is done for you.

Cheesy Chicken Casserole

(Inspiration here)

Ingredients:

1 rotisserie chicken [I put mine in the refrigerator so it wasn’t hot, but it doesn’t matter the starting temperature]
16 oz bag of frozen broccoli florets
11 oz of cream of mushroom soup
1 cup of shredded cheddar cheese

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Instructions:

1.  Preheat oven to 350 degrees.  At the same time, boil a few cups of water in a saucepan.  Once the water hits a boil, pour in the broccoli.  Once it hits a boil again, drain the broccoli.

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2.  While boiling, shred the chicken meat using a fork and/or your fingers.

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3.  Mix chicken, broccoli, cheese, and soup together in a bowl

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4.  Put entire mixture into a baking dish and cook for 25 minutes.

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5.  Scoop and enjoy!

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Results:

YUM!  Although it is a little more legwork than just serving rotisserie chicken straight up, the cheesy goodness makes it worth it.  Definitely a good one to keep in your pocket.  Also, second day leftovers would be equally as delicious.

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One thought on “Cheesy Chicken Casserole

  1. Pingback: The Chicken Kitchen | The latest on packaging design and supplies

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