Chicken Broccoli Casserole

Name: Chicken Broccoli Casserole
Total time: 3600 s
Yield: 8 servings
Cuisine: South African
Ingredients: 500 ml broccoli florets; 5 x 250 ml cooked chicken, cubed; 10 ml canola oil; 1 medium onion, chopped; Salt and freshly ground black pepper to taste; 250 g softened cream cheese; 250 ml chicken stock; 375 ml grated Cheddar cheese; 50 ml fried onions

Nicolette Petersen @nixpete001

Chicken Broccoli Casserole

Nicolette Petersen @nixpete001

Saved

Ingredients

1 hr

8 servings

500 mlbroccoli florets
5x 250 ml cooked chicken, cubed
10 mlcanola oil
1medium onion, chopped
Salt and freshly ground black pepper to taste
250 gsoftened cream cheese
250 mlchicken stock
375 mlgrated Cheddar cheese
50 mlfried onions

Saved

Steps

1 hr

1

Preheat oven to 180°C and lightly grease an ovenproof dish.
2

Steam the broccoli florets for 2-3 minutes in the microwave, remove and drain. Combine the chicken and broccoli in a large mixing bowl and set aside.
3

Heat the oil in a pan and gently sauté the onion with salt and pepper for about 3-5 minutes until slightly brown. Add the cream cheese to the pan and stir through. Stir through the chicken stock once the cream cheese has melted, making sure that the mixture is smooth. Allow the mixture to simmer slightly until the sauce has thickened slightly.
4

Add the cream cheese and onion mixture to the chicken and broccoli. Mix well before stirring through half of the grated cheese. Season to taste.
5

Spoon into the prepared ovenproof dish and smooth with a spatula. Scatter the remaining cheese and onions over the top and bake for 25-30 minutes until the cheese has melted.