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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.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com


Recipe Summary

15 mins
1 hr 5 mins
Serves 6 (serving size: about 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • 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.

Nutrition Facts

396 calories; fat 13.7g; saturated fat 7.3g; mono fat 2.5g; poly fat 1g; protein 29g; carbohydrates 42g; fiber 6g; cholesterol 132mg; iron 3mg; sodium 586mg; calcium 428mg; sugars 3g.