Chicken and Broccoli Casserole with Summer Squash
Author: 
Recipe type: Entree
Cuisine: American
Serves: 4
 
Ingredients
  • 2 tbsp olive oil
  • 2 large boneless, skinless chicken breasts, or 1 ½ lbs. chicken breast tenders, cut into bite-sized pieces
  • 2 tsp poultry seasoning
  • 1 tsp celery salt
  • 1 tsp Seasoned Salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp ground black pepper, divided
  • 1 – 12 oz bag frozen broccoli florets and pieces, completely thawed
  • 2 cups summer or yellow squash sliced into coins (OPTIONAL)
  • 1 – 10.75 oz can of Cheddar Cheese soup, feel free to use any condensed cream soup
  • ½ cup mayonnaise
  • 1 cup milk
  • 1 tsp salt
  • 1 cup shredded cheddar cheese
  • 1 cup seasoned bread crumbs, or crushed potato chips
Instructions
  1. Preheat oven to 350º F. Get a 7” x 11” casserole dish, or a 9” x 9” square dish, set aside. No need to grease.
  2. Add olive oil to a large skillet, over medium heat, then add cut up chicken pieces. Add poultry seasoning, celery salt, Seasoned Salt, garlic powder, onion powder, and ground black pepper. Stir to combine. Sauté until just cooked through, turning occasionally to cook evenly on all sides. When done, remove from skillet and layer on the bottom of the casserole dish. Reserve any oil that is left in the skillet.
  3. While over medium heat, add broccoli and squash, cover, cook until heated through, 7-8 minutes, stirring occasionally to heat evenly.
  4. While broccoli is heating through, in a large bowl add soup, mayonnaise, milk, salt, and ground pepper. Whisk until thoroughly mixed.
  5. When broccoli is done, layer evenly over chicken. Then pour soup mixture over the top and spread for even coverage.
  6. Top with shredded cheese and bread crumbs, cook for 30-35 minutes or until bubbly and golden brown on top.
  7. Let cool for 5 minutes before serving. Serve over cooked white rice or egg noodles.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/chicken-and-broccoli-casserole-with-summer-squash/