Chicken Broccoli Bake - My Retro Recipes

If you’re looking for a wholesome and flavorful dish to satisfy your family’s hunger, then this Chicken Broccoli Bake recipe is the perfect choice. Packed with protein, vitamins, and a burst of cheesy goodness, this dish is sure to be a hit at your dinner table. With simple ingredients and easy-to-follow steps, you’ll have a delicious meal ready in no time.

Chicken Broccoli Bake

Ingredients

1 9x 13 baking pan, sprayed with cooking spray
4 boneless, skinless chicken breasts
Salt
Black Pepper
1 medium head broccoli, cut into small florets or 1 bag of frozen broccoli (500g)
2 cups cooked barley or rice
1 10-ounce can condensed cream of chicken soup
1 can of sliced mushrooms, drained
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated (about 2 1/2 cups) – Divide this in half

Directions

Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.

If you are using fresh broccoli, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes. Skip this step if you are using frozen.

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.

Spread the barley or rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, mushrooms, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

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