Chicken and Broccoli Casserole
- Carbohydrate 19.79765 g
- Cholesterol 75.67839365 mg
- Fat 5.968236347 g
- Fiber 7.60800000652671 g
- Protein 41.24161955825 g
- Saturated Fat 2.08701120525 g
- Serving Size 1 1 Serving (455g)
- Sodium 752.696260125 mg
- Sugar 12.1896499934733 g
- Trans Fat 1.94613120525 g
- Calories 291 calories
Step-by-step
- Boil chicken breasts until done, drain.
- Cut chicken into 1 inch pieces.
- In casserole dish, mix may & soup.
- Add broccoli and chicken and mix well.
- Sprinkle with cheese.
- Bake at 350 for 20 mins or until cheese is melted.
Golden melted cheddar creates a bubbling, savory crust over tender chunks of white meat and vibrant green florets. Boiling boneless breasts until internal temperatures reach 165 degrees Fahrenheit ensures the poultry remains safe to consume before it undergoes a secondary heating phase in the oven. Cutting the cooked meat into uniform one-inch cubes allows the protein to distribute evenly through the baking dish so every portion receives an equal share of solids and sauce. Combining reduced-fat mayonnaise with condensed cream of mushroom soup builds a stable emulsion that coats the vegetables without pooling excess grease at the base of the dish. Because frozen broccoli retains significant cellular moisture compared to fresh stalks, thawing and breaking apart the florets beforehand prevents excess water from diluting the mushroom and cheese binders during the twenty minutes at 350 degrees Fahrenheit. Altering the dairy components significantly changes the final texture of this dish, as full-fat cheeses melt into a smoother emulsion due to higher lipid content, whereas fat-free substitutes tend to separate and release rubbery solids when exposed to dry heat. Glutamates found naturally in the mushrooms react chemically with the amino acids in the chicken to enhance savory depth, creating a synergistic umami effect that compensates for the reduced sodium profile of the canned soup. Monitoring the cheese closely during the final stages of baking guarantees the topping turns golden brown without scorching the underlying dairy sauce.
