I suppose after the craziness and overwhelming nature of the past few weeks, it is possible I have been in need of some comfort. A bunch of comfort to be honest. I have found it in prayer, hugs from my kids and Big Daddy, and long talks with friends. Sometimes though, there is nothing like a comforting casserole straight from the oven, piping hot covered with ooey gooey melty cheese. Of course Pinterest is full of such concoctions and it can be hard to separate the hype from the truth. Well y’all, this casserole is the real deal. No hype. It is so fantastically creamy and just perfect. I made it yesterday for lunch and my oh my, I was a happy girl. Now, I am all about delicious, but when a casserole combines super foods like broccoli and mushrooms and convenience items like frozen broccoli and rotisserie chicken, that makes it tops in my (cook) book. I would make a few changes the next time I make it, like, more broccoli and less mushrooms and cut the mushrooms up smaller but that’s a matter of personal preference. Another beautiful thing about this recipe is that it is lightened up version that is so tasty and creamy that you will never even miss what might be left out. Delicious!!! Obviously, I loved it and I hope y’all do too! ~AMB
a bowl of comfort
Mom’s broccoli and chicken casserole
stuff you need~
1 (12 ounce) package frozen broccoli (Next find I am doubling this)
2 packages of pre-sliced mushrooms (I will use just one next time and slice them up smaller)
1 small onion, diced
1 tablespoon olive oil
3 tablespoons flour
1 1/2 cup milk (I used a mixture of half and half and 2 % milk and it was creamy perfection)
About 3 cups of rotisserie chicken breast, chopped up (I just used all the breast meat)
1/2 cup Greek yogurt (I used 2% Fage)
1/4 cup mayo
Kosher salt and black pepper, to taste
2 tablespoons shredded Parmesan
1/2 cup shredded sharp cheddar
what to do with the stuff~
Cook your broccoli according to package directions.
In a oven safe skillet, heat olive oil over medium heat. Add in diced onion and mushrooms, cook until mushrooms are browned and liquid has cooked out.
Sprinkle the flour over the mushroom mixture. Stir for about 1 minute. Pour in the milk. Bring to a boil and cook for about 3 minutes or until the mixture is creamy and thickens somewhat. Stir in the chopped chicken and broccoli. Remove from heat. Stir in mayo and Greek yogurt and shredded Parmesan. Season to taste. Sprinkle with shredded cheddar. Place under broiler until cheese is melted. I crushed up about 10 Ritz crackers and sprinkled the crumbs all over the casserole for some added crunch. You could also added slivered almonds on top for some added texture.