Chicken and Broccoli Casserole

Every Sunday, I sit down and try to come up with a new and exciting dinner menu for the following week.  I started doing this several years ago-because I found it not only saved time, but also a whole lot of frustration in deciding what to cook.  More importantly though, I often times create a menu around what's on sale at our local grocery store-which in the end, saves us money!

With that said-planning meals a week ahead, isn't always easy.  In fact-sometimes it can be downright challenging.  Take this week's menu for example.  Chicken was going to be the main theme for at least two dinners, because I stocked up when our local grocery store had a sale this past weekend.

The recipe I'm sharing today, is one that I'm sure you are all familiar with.  Who hasn't had a Chicken and Broccoli casserole, sometime in their life?  

Well, I have-and let me tell you, some of them can be pretty.....B-O-R-I-N-G, and worse-BLAND!

Which is why I took this basic recipe-and KICKED it up a bit.

Here is how I did it:

First, I shredded up some roasted chicken (3 cups) and placed it into a buttered-9x13 pan.

Next-I blanched a small head of broccoli-(about 2 cups).

While that was cooking-I placed 1 Tablespoon of olive oil, and 1 Tablespoon of butter into a large skillet.  Once hot-I added diced onion and celery, and let it saute for about 5 minutes.

Then came my favorite part-making the cream sauce for this yummy casserole.  I used the base recipe that most chicken casseroles use- sour cream, cream of chicken soup, and cream of mushroom soup-but here is where I kicked it up a bit.  I also added chicken broth, dried sage, garlic powder, thyme and basil!  Now it's time to put it all together-layer by delicious layer!  The first layer is the chicken-second comes the onion, celery,broccoli, and a can of water chestnuts.  The third is the creamy sauce.

And the fourth....is the crunchy topping.

This is where I get to release some of the day's tension, by pounding a sleeve and half of Ritz crackers into crumbs!!!

I mix those up with some YUMMY melted butter-and it's time for the oven.....

When the casserole comes out of the oven- it is a pan of bubbly deliciousness and the topping is nice and golden brown!

I love serving this hearty casserole over top of  a mound of buttered noodles the best-but you can also use white or wild rice!

Obviously, one of the reason's this chicken dish has become one of my favorites, is because of how creamy it is.  But there's something to be said for the earthy flavor of the seasonings, the crunchiness of the veggies, and the buttery topping, that makes every bite of this dish delightful to my taste buds!

If you're looking to 'kick' up YOUR dinner tonight-you can find this recipe at the end of my post.  You can also find more of my recipe here.  

I'll be sharing this one over at these amazing parties today-so stop on over and be inspired!

And don't forget-The Wonderful Wednesday Blog Hop is #100 tonight (live at 7 EST), and it's going to be one heck of a celebration, so come on back!!!!

Lou Lou Girls

A Stroll Thru Life

Kammy's Corner

All Things Heart and Home

Blessings,

Christine

Chicken and Broccoli Casserole 

Ingredients:

3 cups cooked-diced chicken

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup sour cream

1 cup chicken broth

1/4 teaspoon dried sage

1/8 teaspoon garlic powder

1/8 teaspoon dried thyme

1/8 teaspoon dried basil

1/2 tsp black pepper

1 small head of broccoli (about 2 cups) (blanched)

1/2 cup diced onion

1 8 oz can water chestnuts

2 stalks of celery(diced)

1/2 cup (1 stick) butter + 1 tablespoon

1 tablespoon olive oil

1 1/2 sleeves of Ritz crackers 

Directions:

Preheat oven to 350.  Add 1 tablespoon butter and olive oil to a  medium skillet.Add onion and celery-and saute for 5 minutes. Place chicken in a buttered 9x13 pan. Top with broccoli, onion, celery, and water chestnuts.  In a large bowl-combine soups, broth, and sour cream.  Add seasonings.  Pour over veggies.  Place Ritz crackers in a plastic baggie, and crush.  Place in a small bowl and add melted butter, stirring until combined.  Sprinkle mixture on top of casserole. Bake in oven for 35-40 minutes, or until topping is golden brown. Serve over buttered noodles or rice.