The Mostest Bestest Chicken and Broccoli Casserole...ever....

The kids and I love chicken.  Josh loves broccoli.  We all love cheese.  Needless to say, this recipe was bound to be a family favorite.  So far my seven year old daughter and one year old son love it.  My eldest son just likes the chicken and the chips (and just to make it clear, there are no chips in it).  The hubby works a crazy shift so he's not up yet.  Hopefully he'll like it, too.

The original recipe came out of one of those budget cook books we bought a few years back while at the check out.  Part of it didn't sound so awesome, other parts involved ingredients I didn't have on hand, and then we added a few more ingredients.  So maybe I'm cheating?  Regardless, it's friggin' awesome.

 

 

 

Ingredients:

 

Olive oil

8 oz of sliced fresh baby portabella mushrooms

2-3 stalks of celery, finely sliced

1 can (10 3/4) cream of chicken soup

1/2 cup milk

1/4 teaspoon salt

1/2 teaspoon pepper

5 chicken tenderloin strips, cooked and shredded

Broccoli (the more the better in my house)

8 oz can of water chestnuts

2/3 cup shredded sharp cheddar

1/3 cup shredded colby jack

3 oz bag/can of French-fried onions

 

After cooking and shredding chicken with the olive oil, throw the mushrooms, broccoli, and celery in with the chicken and saute.  In a large bowl combine the soup, milk, salt, pepper, and the water chestnuts.  Mix chicken and veggies in with soup mix and pour into a casserole dish (mine was a 9x9x2).  Top with the shredded cheese and cover with foil.  Bake for 30 minutes.  Cover with French-fried onions and cook another 10-15 minutes.  Let sit for a few minutes and then serve.