Eula’s Sunday Cheesy Chicken and Broccoli Casserole! A no-fail, easy to make dish with ingredients you likely have right now.
I’ll bet most people have a ‘go to’ casserole in their family recipe box…they almost all include a can of cream style soup…. and this one is no different! But every time I make this, I get asked for the recipe over and over again!
It feeds a crowd and has a fresh flavor that not all creamy casseroles have.
Eula was my mother-in-law. Probably one of the nicest people I have ever had the privilege of knowing…she had a true heart of gold. She was a wonderful cook, and I am not so sure she would be thrilled to know that her name is attached to one of the simplest dishes she made, but we started calling it Eula’s Casserole years ago and it’s too late to change now!
If you are looking for another yummy Chicken dinner…check out our Creamy Chicken and Mushroom Skillet!
To old recipes that are the best recipes!
Clink!
kathi
This hearty and comforting casserole will become a family favorite!
- 2 cups cooked turkey or chicken cubed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 can cream of chicken soup
- 2 1/2 cups grated swiss cheese
- 4 cups cooked rotini noodles
- 2 cups broccoli florets
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Spray 9 x 13 casserole dish with non stick spray. (or for easy clean up line the dish with foil).
- In large bowl, combine mayonnaise, sour cream and chicken soup. Add chicken (or turkey), noodles, 2 cups of the cheese, broccoli and lemon juice, mix well. Pour into prepared casserole dish, cover with foil. Bake for about 45 minutes or until bubbly in the center. Remove foil, top with remaining 1/2 cup of swiss cheese and bake until cheese is melted.
the casserole was good but would it heart to add broth to make it not so dry or did I do something wrong?
Hi Robert – It should not be dry in fact mine is usually really gooey. I wouldn’t recommend the broth, not sure what that would do but you could have over cooked the casserole a bit, or under cooked the pasta which would soak up all the goo. This is a really forgiving recipe…next time just go heavy handed with the sour cream and mayo 🙂
I used frozen veggies and it was delicious!
Yay! Thanks for letting us know!
kathi
Superb blog! Do you have any suggestions for aspiring writers?
I’m planning to start my own site soon but I’m a little lost on everything.
Would you advise starting with a free platform like WordPress or go for a paid option? There are
so many options out there that I’m completely overwhelmed ..
Any tips? Thank you!
Hi Staci,
Everything you need to know is right here: https://www.foodbloggerpro.com
Good luck!
Kathi
Sounds really good but would like to know if that is fresh broccoli or frozen? Or does it make a difference either way. Thanks
Hi Brenda – I used fresh. It cooks along with the casserole and comes out crisp tender. I’m not sure about frozen broccoli. Personally I’d avoid it.
Hope it turns out well for you!
Kathi
Hi Brenda! I’ve used both – keep the frozen stuff frozen and it will turn out just dandy.
I also add a bit of curry powder for some zip!
Leftover cooked broccoli is an option, but the crisp texture is lost. When I use leftovers I puree the broccoli with the soup then add the rest.