CHICKEN AND BROCCOLI CASSEROLE

Chicken and Broccoli Casserole image

Give a classic casserole a facelift by stirring in portabella mushrooms and water chestnuts. Then top with French-fried onions.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon butter or margarine
1 package (8 oz) sliced fresh baby portabella mushrooms
1 can (10 3/4 oz) condensed golden mushroom soup
1/2 cup milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
3 cups cut-up cooked chicken
1 bag (1 lb) Frozen Broccoli Cuts, thawed
1 can (8 oz) sliced water chestnuts, drained
1 cup shredded American-Cheddar cheese blend (4 oz)
1 can (2.8 oz) French-fried onions

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring frequently, until mushrooms are browned.
In large bowl, mix soup, milk, mustard, salt, thyme and pepper. Stir in mushrooms, chicken, broccoli and water chestnuts. Pour into baking dish. Sprinkle with cheese.
Cover dish with foil. Bake 30 minutes. Sprinkle French-fried onions over top. Bake uncovered about 15 minutes longer or until mixture is hot and bubbly.

Nutrition Facts : Calories 410, Carbohydrate 20 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 4 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 4 g, TransFat 2 1/2 g

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