So with only a few days until Tracy leaves for a month in order to do training exercises for their upcoming deployment I’ve found myself wanting to cook more comfort meals that are both filling and are favorites for us. It’s my way of ensuring he’s well fed and happy before he leaves home, and there aren’t any complaints on his end because like any soldier he loves a home cooked meal.
This recipe is actually a favorite of mine because it was one the very first casserole dish I ever learned how to make. I remember being sixteen watching my step mother prepare this particular meal for the family. It was so good that I asked she teach me. With much supervision in the kitchen I was able to make it on my own and that’s when I realized that I actually enjoyed cooking. (Baking is another story. We don’t speak of baked goods round these parts.)
Over the years I’m sure I’ve made tweaks and changes to the way it was originally made by my family. In fact, every time I make it I change something up just a little bit from the way I season it to the type of cheeses I use. For instance, the recipe I was taught had sliced cheese in the recipe which is something that I’ve opted out of for quite a few years now. Although it makes it cheesier I just found that cutting it out cut down a lot of dairy that we didn’t need. (Lactose intolerance is a helluva thing!) But as a note to those who opt to use sliced cheese it’s the step right before the shredded cheese. Yeah, it’s a cheesy casserole.
As I’ve said it is just my husband and I who eat this so I have modified it to make sure I don’t make too much. However if Tracy didn’t gobble 75% of this down after it comes out of the oven it would feed 4 people. Pairing it with a nice salad would definitely leave you with leftovers.
- 2 Chicken Breasts (Cooked & cut into chunks)
- Broccoli (Fresh or Frozen cooked)
- 1 Can Cream of Chicken
- Sour Cream (use an equal amount of sour cream to cream of chicken)
- Shredded cheese blend (your cheesy preference)
- Sliced cheese (optional)
- Ritz Crackers or Breadcrumbs (mixed with warm butter for crunchy topping)
- Cook up the chicken and broccoli (don't overcook since it will cook a little longer in the oven)
- In a bowl mix equal parts cream of chicken to sour cream (I usually just throw sour cream in the cream of chicken can for measuring purposes but it doesn't have to be exact science)
- Layer chicken and broccoli in a casserole dish
- Mix in the creamy mixture
- (Optional step) Make a layer of sliced cheese over the top
- Sprinkle your preference of shredded cheese
- Top with crumb mixture (crush up Ritz crackers if that's what you're using)
- Preheat oven to 350 and bake for 30 minutes
This recipe can be made with provolone deli cheese to give it a real unique flavor as well. Also breadcrumbs give the casserole seasoning whereas the Ritz crackers do not so be sure to season to personal preference.
Another reason this is a personal favorite is because it’s so versatile of a dish that unless you put something crazy like M&M’s in it you couldn’t go wrong. The breadcrumbs and the cheese are both interchangeable. Don’t like broccoli? Put a different vegetable in there and see what happens. I’ve mixed so many different cheeses into this dish depending on what I had left over in my fridge and every outcome was a good one. So make sure you make this casserole for someone special and put your own twist making it unique. I’m going to go get myself a plate!