Saturday, June 4, 2011

Dinner Tonight: Broccoli Squash and Chicken Casserole

Tonight I decided to use up the broccoli, squash, and carrots from our CSA in a casserole.  I had found a basic recipe to follow online at but ended up changing it up quite a bit.  It tasted great...being a casserole I think you could put anything you wanted to in it though!

Squash, Broccoli, and Chicken Casserole

1 cubed, cooked chicken breast
1 head of broccoli, cut into florets
2 yellow squash, chopped
3-4 carrots, peeled and chopped
1/2 to 3/4 cup chopped onions (I used spring onions)
1/2 cup mayonnaise
1 beaten egg
1 3/4 cup extra sharp cheddar cheese, shredded
4 tbsp melted butter
1 can cream of mushroom soup
4 slices swiss cheese
1 1/2 cups breadcrumbs
fresh chives to sprinkle on top
salt and pepper to taste

Mix the melted butter, mayonnaise, egg, cream of mushroom soup, salt, pepper and shredded cheese (it's OK that it's not melted) together in a large bowl.  Add the vegetables and chicken.  Stir to mix.  Pour into a greased casserole dish (2 qt size) and top with the swiss cheese slices and then the bread crumbs (you can also melt some butter and mix with the breadcrumbs before baking for a crisper top).  Bake at 350 degrees until bubbly, about 30 minutes.  Sprinkle fresh chives on top.

BTW -- the Jones Mill Farm
Pain de Champagne tastes awesome!

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