Chicken Broccoli Casserole and Meatball Soup Mega Meal
Chicken Broccoli Casserole (this recipe is for ONE casserole)
10 oz frozen chopped broccoli
4 cups cooked, chopped chicken
2 cans cream of chicken soup OR 2 cups homemade (see below)
1/4 cup mayo
1 small can mushrooms, drained
3 Tbsp Sherry (optional)
3/4 cup Parmesan cheese, grated
Cook broccoli slightly and put on the bottom of greased 13 x 9 baking dish. Combine chicken, soup, mayo, mushrooms, sherry and half of the Parmesan cheese. Spread on top of broccoli. Top with the remainder of cheese, cover, label and freeze. When thawed, cover and bake at 350 for about 40 minutes. Bake another 20 minutes uncovered.
When adapting this recipe to make more than one, just multiply ingredients by the number of casseroles you want to make.
I set out to make two casseroles. Using a whole cooked chicken, we ended up being a bit short on the amount of chicken the recipe calls for. No worries, I just increased the broccoli — everyone needs more veggies, right?!?
This meal cost me about $7.00 to make – that’s $3.50 per casserole!
To make my chicken, I baked it and then deboned the meat. Taking the bones, I boiled them to make broth for the homemade Cream of Chicken soup AND leftover broth to make Meatball Soup.
Meatball Soup is literally a throw it in the crockpot and come home to dinner recipe. It’s not fancy, but, it is easy!
Meatball Soup basics:
1 bag frozen meatballs (either beef or turkey….we like turkey. )
1 bag frozen mixed veggies
1 container chicken broth OR make your own
Water to desired consistency
Season as desired
Optional – add sauteed onions and/or celery
Put above items in the crockpot, put the lid on, flip the switch and come back later! Depending on your family’s size will determine whether or not you use a big or small bag of meatballs/veggies.