Chicken and Broccoli Casserole

This recipe is taken from the 1984 Milk Calendar. This is the Chicken and Broccoli Casserole recipe.

  • Prep: 15 min
  • Cooking: 55 min - 1 h
Yields 6 servings
chicken and broccoli casserole

Ingredients

  • 1/3 cup (80 mL) butter
  • 1 tbsp (15 mL) finely chopped green onion
  • 6 chicken breasts
  • 1 tsp (5 mL) lemon juice
  • 3 tbsp (45 mL) all-purpose flour
  • 2 cups (500 mL) Milk
  • 1/2 tsp (2 mL) dried basil
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) freshly ground pepper
  • 1 tbsp (15 mL) chopped fresh parsley
  • 1 cup (250 mL) Canadian Swiss or Canadian Cheddar cheese shredded
  • 8 oz (250 g) wide pasta cooked and drained
  • 2 tomatoes sliced
  • 2 cups (500 mL) broccoli trimmed and blanched

Preparation

Heat butter in a large skillet; add green onions and chicken breasts; sprinkle with lemon juice. Cook chicken over medium heat 6 min, turning once; remove chicken.

Add flour to pan juices; cook and stir 2 min. Remove from heat; whisk in milk. Bring sauce to a boil, stirring constantly; cook until thickened. Stir in basil, salt, pepper, parsley and half the cheese.

Place cooked pasta in a buttered baking dish; add half the sauce; arrange tomatoes, broccoli and chicken on top. Cover with remaining sauce; sprinkle with remaining cheese.

Bake in 350 °F (180 °C) oven for 35 min.

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Nutrition

Nutritional Information

per serving
Energy: 481 Calories
Protein: 43 g
Carbohydrate: 24 g
Fat: 23 g
Fibre: 2.2 g
Sodium: 496 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 25 % / 273 mg
Selenium: 133 %
Niacin: 74 %
Vitamin B6: 71 %
Vitamin C: 59 %