This healthy casserole is packed with chicken, broccoli, and mushrooms in a light, flavorful sauce. Your family will love it!

My husband and I moved our two boys to California several years ago to go to law school. He graduated from UCLA Law School and started working in a large law firm specializing in corporate and international law.

We were lucky to get such a good job because around the same time he was about to graduate the economy crashed and a lot of law students saw their law firm jobs deferred.

Grateful for a good job (and for his impressive work ethic), he worked his way down. He ended up moving to another large firm a few years ago, and then recently had the opportunity to work as an in-house attorney for a hedge fund firm.

While the pressures of the new job are many, her hours are much better. He's home on weekends now (he almost always worked weekends before) and gets home from work around 8pm - it was more like 11pm with the other companies. Sometimes he slept in his office to do more work. Cool, isn't it? no.

In any case, he can take four weeks of paid vacation a year, which is pretty amazing. guess what?? It's one of his weeks off! The holidays officially start today for him!


°1 pound of cooked chicken, cut into bite-sized pieces

°20 oz. Cooked and drained frozen broccoli

°2 cans of low-fat cream of chicken soup

°⅔ c. Evaporated milk

°½ tsp. garlic powder

°1 c grated low-fat cheddar cheese

°½ c. Bread crumbs

°3 tbsp. Parmesan cheese


Preheat oven 350 degrees.

Add chicken and broccoli to a large mixing bowl.

Pour the soup and milk into the mixing bowl along with the garlic powder. Stir well.

Spread the chicken and broccoli mixture in the bottom of a well-greased 9×13 baking dish.

Garnish with grated cheese.

In a bowl, mix the bread crumbs and Parmesan cheese.

Sprinkle the breadcrumb mixture over the casserole.

Bake for 30 minutes.

Leave it for 10 minutes before serving.

Enjoy !

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