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Cheesy Chicken and Broccoli Casserole PDF Print E-mail
(2 votes, average 5.00 out of 5)
Monday, 24 October 2011 00:00

Printable Recipe

1¼ cups milk
2 tablespoons cornstarch
2 tablespoons butter
2 chicken bouillon cubes (I used Herb Ox)
½ cup mayonnaise
½ cup chopped red bell pepper (about ½ of a medium pepper)
2 cups diced or shredded cooked chicken
1 (16 oz) bag broccoli cuts
2 cups shredded cheddar

     Preheat oven to 350°F.
     Combine milk and cornstarch in a large saucepan.  Stir until smooth and cornstarch has dissolved.  Add butter and bouillon cubes to pan.  Cook over medium heat, stirring frequently until mixture is thickened.  Stir in mayonnaise.
     Add remaining ingredients and stir to combine.  Transfer mixture to a lightly greased 1½ quart casserole dish.
     Bake for 30 minutes or until heated through.

Serves 4

Based on a recipe from Pillsbury Favorite Casseroles cookbook.

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