Chicken and Broccoli Casserole

Chicken and Broccoli Casserole

Chicken and Broccoli Casserole

Here is an easy recipe for Chicken and Broccoli Casserole. For added nutrients, you can add some chopped cauliflower and spinach. These things take on the taste of whatever seasoning you use. It is pretty easy to sneak them in. You have to cook and have it done and cleaned up before your picky family comes flying in.



32 oz. broccoli, steamed and chopped (I added minced onion and a bit of seasoning)

Fresh garlic

1 large onion, chopped and sauteed

2 cans mushrooms, drained

16 ozs. pasta, cooked and drained


1 tsp. lemon pepper

Basil, 1 tsp.

1/3 c. milk

8 oz. Velveeta

1 can cream of mushroom, and 1 can cream of chicken


The chicken can be cooked in chicken broth and shredded. You can also bypass this, buy a rotisserie chicken, and take that off the bone. Also, you can use canned chicken. Simply open, drain and season.

For the broccoli, steam it and chop it. In the bowl I steamed it in, I added some seasoning and minced onion. It helps flavor it up.

Mix all ingredients (except the topping). Stir Stir Stir. Place in a greased 13×9 pan.


2 sleeves of ritz browned with a bit of butter

Add topping. Bake at 350 for about 35-45 minutes.


This Chicken and Broccoli Casserole is yummy. The recipe made enough for 2 – 13×9 pans. We ate one (with some leftovers), and I placed the rest in an aluminum 13×9, covered, and froze for another time.