Active Time
15 Mins
Total Time
1 Hour 5 Mins
Serves 6 (serving size: about 1 1/4 cups)

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.

How to Make It

Step 1

Preheat oven to 400°F.

Step 2

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.

Step 3

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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