Chicken and Broccoli Casserole

Thank you to my friends at HOFFMAN MEDIA for sharing these wonderful recipes!
This is another delicious one from COOKING WITH PAULA DEEN.
Chicken-and-Broccoli-Casserole-small
Makes 6 to 8 servings
  • ¼ cup butter
  • ¼ cup sliced green onion
  • 1 (4-ounce) package prosciutto, thinly sliced
  • 1 (14-ounce) package frozen broccoli florets, thawed and drained
  • ½ cup chicken broth
  • 2 cups chopped cooked chicken
  • 1 (10.75-ounce) can cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded mozzarella cheese
  • ¼ teaspoon ground mustard
  • ¼ teaspoon ground black pepper
  • 4 cups hot cooked penne noodles
  • 1 cup panko (Japanese breadcrumbs)
  • 2 tablespoons butter, melted
1. Preheat oven to 350˚. Lightly grease a 3-quart baking dish, or 8 individual serving dishes.
2. In a large skillet, melt butter over medium heat. Add green onion and prosciutto; cook 5 to 6 minutes, stirring occasionally or until prosciutto is crispy. Add broccoli and chicken broth; cook 5 minutes, stirring frequently. Remove from heat. Stir in chicken, soup, sour cream, cheese, mustard, and pepper. Add noodles, tossing gently to coat. Spoon into prepared baking dishes.
3. In a small bowl, combine panko and melted butter; sprinkle evenly over casserole. Bake 30 minutes.

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