Broccoli Chicken Casserole

We were looking for a solid, non-carbo heavy casserole. (Carol informs me that she has been telling me for years about casseroles that fit this bill, but apparently I just now have caught on!).

This is a pretty standard casserole with some simple variations - thighs instead of breasts for some added flavor, simmering in broth not water, Progresso instead of Campbell's, and since that is not condensed we add some stuffing to soak up some of the soup and make the final casserole less watery.

Ingredients

• 1 lb of chicken (4 breast halves or 4 thighs)
• 2 pounds of broccoli florets, steamed
• 1 (18 ounce) can Progresso cream of mushroom soup
• 1/4 cup mayonnaise
• 1 cup dry stuffing mix
• 1 cup breadcrumbs
• 1/4 cup of butter

Steps

1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil chicken until tender in broth. Then shred or cut into bite size pieces.
3. Meanwhile, steam broccoli until crisp but tender.
4. In a small bowl mix together the soup, stuffing and mayonnaise. Set aside.
5. In a 9x13 inch baking dish layer the chicken, broccoli, and soup mixture.
6. Bake uncovered in the preheated oven for 25-30 minutes.
7. In the last 10 minutes, saute 1 cup of breadcrumbs in 1/4 cup of butter.
8. Top the casserole with breadcrumbs and bake for 10 minutes more.