Chicken and Broccoli Casserole

Simmering the reserved chicken bones in the milk increases the chicken flavor of this casserole.

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  • Servings: 6 to 8

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  • 1 (3 pound) rotisserie chicken
  • 10 ounces frozen chopped broccoli, thawed
  • 4 cups whole milk
  • 4 ounces cream cheese, cut into pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups shredded yellow cheddar cheese

How to make this recipe

  1. Preheat the oven to 375°F. Shred the chicken, reserving the bones.

  2. In a medium heavy pot, bring the chicken bones and milk to a simmer, then simmer 30 minutes. Discard the bones, then stir the broccoli and cream cheese into the milk and simmer, whisking, until the cream cheese is melted, about 3 minutes. Stir in the shredded chicken and transfer to a 3-quart baking dish. Scatter the cheddar cheese over the casserole and bake until the filling is bubbling and the cheddar cheese is melted, about 20 minutes.

Contributed By Photo © Ian Knauer Published February 2014

1043971 recipes/chicken-and-broccoli-casserole 2015-11-23T16:20:05+00:00 Ian Knauer 6|8|casseroles-and-gratins|weeknight-dinner|web-exclusive february-2014 recipes,chicken-and-broccoli-casserole 1043971

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