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Chicken Broccoli Bake

This recipe incorporates several tasty, as well as healthy, "everyday" foods. It's a treat that's not a wallet buster! It makes a great dish for freezing in portions for a fast reheat.


  • 1 lb. boneless/skinless chicken (breast is the healthiest!)
  • 2 (16 oz.) bags of frozen broccoli spears
  • 1 can cream of chicken soup
  • 1 can cheddar cheese soup
  • 1 cup bread crumbs, flavor of your choosing
  • 1 small block of Velveeta cheese (optional)


Boil chicken till fully cooked, cube, set aside. Boil broccoli, drain and let sit in colander to make sure it's dried well. Open cans of soup, do not mix with water. Preheat oven to 350 degrees F.

In large pan (I usually use a turkey pan), layer half the broccoli. Spread the can of cream of chicken soup over top, then sprinkle 1/3 of the bread crumbs over that.

Next, layer all of the chicken, the can of cheddar cheese soup, and sprinkle 1/3 of the bread crumbs again.

Last, layer the rest of the broccoli and bread crumbs.

The option here is to put a layer of Velveeta over the top, for the mega cheese lovers - but, it does add a lot of unneeded calories, fat, etc.


Servings: 8
Prep Time: 45 Minutes
Cooking Time: 30 Minutes

By LadyMichelle from Pottstown, PA

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