Flower of the Flock: Chicken and Broccoli Casserole Recipe

8 months ago

chicken and broccoli casserole

Did you know that broccoli was invented by crossing cauliflower seeds with pea seeds? Not only that, but it’s also packing with fiber and vitamins A and C. Mixed with chicken, broccoli boosts up the nutrition found in this delicious casserole.


Chicken and Broccoli Casserole
Makes 6-8 servings


½ can Cream of mushroom soup

¼ cup Evaporated milk

¼ tsp Nutmeg

1 cup Mayonnaise

½ cup Sour cream

1 tsp Worcestershire sauce, to taste

  • Salt and pepper, to taste

2 cups Roasted chicken, cubed (or any cooked chicken)

1 head Broccoli, cut into florets and blanched

1 cup Parmesan cheese

½ cup Panko breadcrumbs


  1. Preheat oven at 350˚F. In a saucepan over low fire, heat cream of mushroom soup, evaporated milk, and nutmeg. Stir until mixture is smooth.
  2. Remove from heat, then add mayonnaise and sour cream. Mix until creamy then add Worcestershire sauce. Season with salt and pepper.
  3. Add cubed chicken and broccoli florets then mix until well-incorporated. Add ½ cup of Parmesan cheese.
  4. Transfer to a baking casserole or dish then sprinkle remaining cheese and breadcrumbs. Bake for 30 minutes until top is bubbly and golden. Serve hot.


Recipe by Celine Clemente Lichauco
Photographed by Grace Juliano


Looking for more new dishes to try?

Sriracha Tuna Avocado Toast

Wilted Lettuce Salad

Zaru Soba

Mushroom and Parsley Appetizer

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