POTATO-TOPPED CHEESY BROCCOLI-CHICKEN CASSEROLE

Potato-Topped Cheesy Broccoli-Chicken Casserole image

Provided by @MakeItYours

Number Of Ingredients 9

2 bags (12 oz each) or 1 bag (24 oz) Green Giant™ Steamers™ frozen broccoli & cheese sauce
1 1/2 cups water
2 tablespoons butter
1 1/4 cups milk
1 box Chicken Helper™ crispy ranch chicken
2 oz cream cheese, cut into pieces
1/2 cup shredded Colby-Monterey Jack cheese blend (2 oz)
2 cups (3/4-inch cubes) deli rotisserie chicken
1 teaspoon parsley flakes

Steps:

Heat oven to 400°F. Spray 2 1/2-quart oval baking dish with cooking spray; set aside. Cook frozen broccoli as directed on bag for microwave directions.
In 2-quart saucepan, heat water and butter to rapid boiling; remove from heat. Stir in 1/2 cup of the milk and the potatoes (from Chicken Helper box) until well blended. Let stand about 1 minute or until liquid is absorbed; whip vigorously with fork. Add half of the seasoned crumbs (from Chicken Helper box) and remaining 3/4 cup milk. Mix well, using electric mixer, if necessary.
In large bowl, mix cooked broccoli mixture with cheeses, stirring to melt cheese. Add chicken and rest of seasoned crumbs; mix until combined. Pour into baking dish; top with mashed potato mixture, spreading evenly over top of casserole. Sprinkle with parsley.
Bake uncovered 20 to 25 minutes or until casserole is bubbling and potatoes have started to brown. Let stand 10 to 15 minutes before serving.