Chicken Broccoli Casserole

Years ago, BWF (Before Wheat Free), one of my favorite recipes was Chicken Broccoli Casserole.  You may have a similar recipe, made with chicken and broccoli (duh) and topped with Campbell's Cream of Mushroom soup mixed with some other ingredients.  Back then I discovered that I liked it even better made with Campbell's Cream of Chicken and Mushroom Soup.  Then came the need for a gluten-free diet, and both soups had wheat flour in them, as well as every other brand of mushroom soup that I could find.  I made one attempt at making it with a homemade mushroom soup, but it was waaaay too much work, and didn't taste the same, so goodbye to my favorite casserole.  I never forgot about it, though, and hoped that someday I'd find a brand of mushroom soup that was made without wheat.

A little over a year ago, I heard that Progresso was making a mushroom soup that didn't have wheat in it!  I rushed off to the store to buy some....and couldn't find it!  In fact, I couldn't find it at any store in town!  So I contacted the person who had told me about it, and she bought some for me in her town and delivered it the next time she visited.  Hooray, I could make my favorite casserole again!  I immediately bought some chicken and broccoli and in my haste put it together without looking at the recipe, thinking I'd made it so often that I would remember how to do it.  Not!  For starters, I neglected to notice that the Progresso soup was not a concentrate--it was ready-to-eat.  Secondly, I had forgotten a couple of the ingredients that were supposed to be added to the soup, and thirdly, I had forgotten that the broccoli was supposed to be steamed before putting the casserole together.  I won't even begin to describe what the resulting dish looked like.  Suffice it to say that it was disgusting looking and totally inedible.  I was so disappointed that I didn't try again for about a year.

About two months ago I decided to give it another try.  I found my old recipe, and began working on solving some of the problems, like getting the soup back to concentrate consistency, and adding the chicken flavor I liked so much.  It wasn't all that hard, once I was working from a recipe (what a surprise), so here it is for you in finalized form, just as yummy as ever:

Chicken Broccoli Casserole

1 can (18 oz) Progresso Creamy Mushroom Soup
2 Tbsp. cornstarch
1/4 Cup cold water
1 tsp. Better Than Bouillon Chicken Base (or 1 bouillon cube)

Put soup in saucepan.  Mix cornstarch and cold water together in a bowl.  Stir into soup along with the bouillon.  Heat, stirring constantly, until thickened.  Set aside to cool.

3 chicken breasts (about 1-1/2 lbs)

3 large heads broccoli

Pan fry chicken breasts until cooked through, seasoning with salt and pepper while cooking.  Remove from pan and let rest for 10 minutes.  Cut into chunks.  Peel broccoli stems and divide heads into large pieces; steam in large saucepan until just tender.  Drain well.

To cooled soup add:

3/4 Cup mayonnaise

1 tsp. lemon juice

1/2 Cup grated sharp cheddar cheese

Blend well.

In 9 x 13 glass casserole, lay broccoli pieces with heads to outside of dish, stems toward center.  Layer chicken chunks down center.

Pour sauce over chicken.

Bake uncovered at 350 for 30 minutes.  Add topping(s) if desired, and serve.

The reason the casserole dish looks green here is because I set it on a green towel to protect the counter top :)  Oops!

My original recipe suggested chopping everything up, mixing it all together, and then putting it in the casserole dish.  However, I think this presentation looks much prettier and more appetizing.  I sprinkled a little grated cheese over the top after it came out of the oven just for decoration.  You could also saute some small sliced brown mushrooms in a little butter and sprinkle them over the top for a great look and added flavor.  Another nice topping is some bread crumbs lightly seasoned and browned with melted butter in a pan and then sprinkled on top (remember those failed bread loaves that you made into bread crumbs?)  Let your creativity run wild!  This is a lovely dish that you can serve with pride to guests, and I guarantee they'll ask you for the recipe!  If they don't have to eat gluten free, simplify it for them with 2 cans (10-3/4 oz) Campbell's Cream of Chicken and Mushroom Soup in place of the first four ingredients and increase the mayonnaise to 1 cup.  Enjoy!