Double Broccoli And Cheesy Chicken Casserole Recipe


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient


 Rotelle1⁄2 Pound
 Skinless chicken drumsticks8
 Salt1⁄4 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Vegetable oil2 Tablespoon
 Frozen pearl onions1 Cup (16 tbs)
 Carrots3 Medium
 Milk2 Cup (32 tbs)
 Cream of broccoli soup10 3⁄4 Ounce
 Grated cheddar cheese4 Ounce
 Small broccoli florets3 Cup (48 tbs)
 Seasoned bread crumbs1⁄2 Cup (8 tbs)
 Butter2 Tablespoon


1. In a large pot of boiling salted water, cook pasta until tender but still firm, about 10 to 12 minutes. Drain and turn into a buttered 2-quart casserole or baking dish.
2. Meanwhile, season chicken with salt and pepper. In a large frying pan, heat oil over medium-high heat. Add chicken and cook, turning, until browned all over, about 7 minutes. With tongs, transfer chicken to baking dish.
3. Add onions and carrots to frying pan. Cook, stirring often, until vegetables are lightly browned, 5 to 7 minutes. Add milk and bring to a simmer, scraping up browned bits from bottom of pan. Stir in soup and return to a simmer. Pour over chicken in baking dish. Add broccoli and stir to combine all ingredients.
4. Toss bread crumbs with melted butter and sprinkle over the top of the casserole. Bake, uncovered, until bubbly and lightly browned on top and chicken juices run clear when pricked, about 30 minutes.