Simmering the reserved chicken bones in the milk increases the chicken flavor of this casserole.
Slideshow: More Casserole Recipes
1 (3 pound) rotisserie chicken
10 ounces frozen chopped broccoli, thawed
4 cups whole milk
4 ounces cream cheese, cut into pieces
Freshly ground black pepper
1 1/2 cups shredded yellow cheddar cheese
How to Make It
Preheat the oven to 375°F. Shred the chicken, reserving the bones.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.