Cheesy Broccoli Chicken Casserole... topped with Potatoes!




2
bags (12 oz each) or 1 bag (24 oz) frozen broccoli & cheese sauce
1 1/2
cups water 
2
tablespoons butter 
1 1/4
cups milk
1
box Chicken Helper™ crispy ranch chicken 

oz cream cheese, cut into pieces
1/2
cup shredded Colby-Monterey Jack cheese blend (2 oz)
2
cups (3/4-inch cubes) deli rotisserie chicken
1
teaspoon parsley flakes

Directions

  • 1 Heat oven to 400°F. Spray 2 1/2-quart oval baking dish with cooking spray; set aside. Cook frozen broccoli as directed on bag for microwave directions.
  • 2 In 2-quart saucepan, heat water and butter to rapid boiling; remove from heat. Stir in 1/2 cup of the milk and the potatoes (from Chicken Helper box) until well blended. Let stand about 1 minute or until liquid is absorbed; whip vigorously with fork. Add half of the seasoned crumbs (from Chicken Helper box) and remaining 3/4 cup milk. Mix well, using electric mixer, if necessary.
  • 3 In large bowl, mix cooked broccoli mixture with cheeses, stirring to melt cheese. Add chicken and rest of seasoned crumbs; mix until combined. Pour into baking dish; top with mashed potato mixture, spreading evenly over top of casserole. Sprinkle with parsley.
  • 4 Bake uncovered 20 to 25 minutes or until casserole is bubbling and potatoes have started to brown. Let stand 10 to 15 minutes before serving.
Recipe courtesy Betty Crocker

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