This Broccoli & Cheese Casserole was one of the first recipes I ever tried from my mother in law who happens to be an amazing cook. 

She is daughter to an amazing cook, and daughter in law to another amazing cook.  And when I say amazing… I’m NOT exaggerating. 

As you can see, I had quite a lot to live up to, and frankly I was NOT up for the challenge. 

Almost 12 years ago, my poor, poor hubby went from the House of Yumminess to the House of Dry & Bland.  I’m talking he literally grew up with a HOT breakfast every morning before school!!!

What??  While I haven’t managed to progress THAT far in my evolution as an actual cook, I have, in fact, come a LONG way, folks.

In my typical ‘make-it-as-easy-as-possible-people’ fashion, back in my pre-kids but I think I’m so busy working days, I decided that the only thing this broccoli casserole was missing was the meat.  Add some meat, and I could call this a MEAL and be done!

So, thus, the Family Broccoli Casserole has now become Broccoli Cheese CHICKEN Casserole.  It’s a new era, okay?

• Can of Chunk Chicken or 2 Chicken Breasts chopped
• Bag of Frozen Broccoli chopped 12-16 oz
• 2 cups shredded Cheddar Cheese {I used a mix of mozz & cheddar}
• Can of Mushroom Soup
• 2 Tbsp. Mayo
• 2 Eggs

Cook broccoli according to package directions.  Drain water.  You can try my sis’s ingenious trick… Snip a corner of the bag and let the water drain out before opening it all the way.

Cool, huh?!

Chop broccoli into more bite size pieces. 

Whisk soup, mayo, egg until mixed.  Combine mixture in 13×9 baking dish with chopped broccoli and chicken. 

Top with cheese and reserve 1 cup off.

Bake at 350 degrees for 35 minutes.  Sprinkle on remaining cheese and bake 5 more minutes until cheese is melted.

Yum, yum!

My MIL makes this a lot to bring to holiday gatherings, and long before my once a week meal prep life, she would start preparing things early in the week and just store her prepped dishes in the fridge until the day of the gathering.  Then all she had to do was pop things out of the fridge and into the oven. 

This is a great one to freeze too!  Quick and easy and the epitome of southern holiday comfort food!

• Can of Chunk Chicken or 2 Chicken Breasts chopped
• Bag of Frozen Broccoli chopped 12-16 oz
• 2 cups Shredded Cheddar Cheese {I used a mix of mozz & cheddar}
• Can of Mushroom Soup
• 2 Tbsp. Mayo
• 2 Eggs

Cook broccoli according to package directions.  Drain water.  Chop broccoli into more bite size appropriate pieces. 

Whisk soup, mayo, egg until mixed. 

Combine mixture in 13×9 baking dish with chopped broccoli and chicken. 

Top with cheese and reserve 1 cup off.  Bake at 350 degrees for 35 minutes. Sprinkle on remaining cheese and bake 5 more minutes until cheese is melted.

What are YOU bringing to Thanksgiving this year???

If you’re still trying to think of something quick and awesome, THIS is a great choice!!!

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