Ingredients
Scale
4 Cups Chicken Breast – 1/2 inch cubed or shredded
3 – 12 ounce bags of mixed broccoli and cauliflower
1 Cup shredded cheese
1 Cup Mayonnaise
1 Can cream of mushroom soup (10.5-ounce can)
1 Can cream of chicken soup (10.5-ounce can)
2 Tablespoons ground chicken bouillon
Instructions
- Preheat oven to 400°F. (204°C).
- Bring a large pot of water to a boil, and add chicken and bouillon. Boil chicken until cooked, stirring occasionally. When done, remove the chicken from the water, keeping the water in the pot. Set chicken aside.
- Add the vegetable mix to the water and boil until heated thoroughly. When done, strain vegetables and rinse thoroughly with hot water. Set vegetables aside.
- In a 9X11 baking dish, layer all vegetables on the bottom evenly. Cover vegetables with the chicken, layering evenly. Next, pour the contents from the mixing bowl over the top. Make sure to cover everything evenly.
- Place in oven, uncovered for 45 minutes. Time can vary, depending on your oven. Remove when the top is golden brown. Remove from oven and let it sit for 10 minutes. Add salt and pepper to taste if needed.
- ***Beware – this casserole is going to be scorching hot out of the oven.***
Notes
You can substitute chicken for turkey or any other meat. The same for vegetables, add or change any vegetables you like. Keep the sauce mix the same even if you change the meats or veggies.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American