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Laughing Spatula / Recipe Index / Casseroles / Eula’s Sunday Cheesy Chicken Casserole with Broccoli

Eula’s Sunday Cheesy Chicken Casserole with Broccoli

By Kathi & Rachel

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 Eula’s Sunday Cheesy Chicken and Broccoli Casserole! A no-fail, easy to make dish with ingredients you likely have right now.

Eulas Casserole

 

 

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

 

Eulas Casserole
Eula's Sunday Casserole
4.55 from 11 votes
Print Pin Recipe  Comment
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This hearty and comforting casserole will become a family favorite!

Course: casserole, Dinner, Main Course
Cuisine: American
Servings: 6 -8
: 441 kcal
: Kathi & Rachel
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray 9 x 13 casserole dish with non stick spray. (or for easy clean up line the dish with foil).
  3. 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.
Nutrition Facts
Eula's Sunday Casserole
Amount Per Serving
Calories 441 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 12g60%
Cholesterol 83mg28%
Sodium 271mg11%
Potassium 320mg9%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 3g3%
Protein 25g50%
Vitamin A 715IU14%
Vitamin C 29.2mg35%
Calcium 403mg40%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Filed Under: Casseroles, Chicken, Pasta

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Reader Interactions

Comments

  1. Robert Greenwell says

    December 14, 2015 at 8:55 am

    the casserole was good but would it heart to add broth to make it not so dry or did I do something wrong?

    Reply
    • Kathi Kirk says

      December 14, 2015 at 4:13 pm

      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 🙂

      Reply
  2. Sandi Hall says

    October 27, 2014 at 12:28 am

    I used frozen veggies and it was delicious!

    Reply
    • Kathi Kirk says

      October 27, 2014 at 3:52 pm

      Yay! Thanks for letting us know!
      kathi

      Reply
  3. Staci says

    October 4, 2014 at 11:56 am

    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!

    Reply
    • Kathi Kirk says

      October 7, 2014 at 4:43 pm

      Hi Staci,
      Everything you need to know is right here: https://www.foodbloggerpro.com
      Good luck!
      Kathi

      Reply
  4. Brenda says

    October 1, 2014 at 5:40 pm

    Sounds really good but would like to know if that is fresh broccoli or frozen? Or does it make a difference either way. Thanks

    Reply
    • Kathi Kirk says

      October 3, 2014 at 4:43 pm

      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

      Reply
    • Jane says

      October 18, 2015 at 2:50 pm

      5 stars
      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.

      Reply

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