Poaching bone-in chicken breasts in stock yields tender, juicy meat--use this method for enchiladas and chicken salad too. For an extra bit of crunch and concentrated onion flavor, sprinkle 1/4 cup dried minced onion over the casserole. You could also use toasted breadcrumbs or crushed baked potato chips.
Bring stock to a boil in a large saucepan over high. Add chicken; reduce heat and simmer 15 minutes or until chicken is done. Drain. Remove skin and bones from chicken; discard. When chicken is cool enough to handle, shred into pieces.
Cook broccoli according to package directions. Combine chicken, broccoli, and next 5 ingredients (through pepper) in a large bowl. Stir in eggs and 2 ounces cheese (about 1/2 cup). Spoon mixture into a 9-inch square glass or ceramic baking dish coated with cooking spray. Bake for 15 minutes. Top with remaining 3 ounces cheese (about 3/4 cup). Bake for 10 minutes or until casserole is bubbly and cheese is melted.
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