Chicken-Broccoli Au Gratin

Nicole Bredeweg


I went through a cookbook phase, wherein I picked up cookbooks EVERYWHERE. I'm pretty sure I found this one (Campbell's No-Time-to-Cook Recipes) at a discount bookstore, but, regardless, I've found some tasty, EASY recipes. My husband has to cook on my chore night, and this was what he made. Me: "This is pretty tasty. I can see why we kept it. Was it easy?" Him: "YES! We need to publish this in our next potluck brochure!" I couldn't find the cream of chicken with broccoli soup, so I took broccoli and cheese instead. If anything, it made it even better!

☆☆☆☆☆ 0 votes


10-3/4 oz
cream of chicken and broccoli soup (or any creamy broccoli choice avaiable)
1/4 c
boneless, skinless chicken breast halves (about 1 lb)
3 Tbsp
dry bread crumbs
2 Tbsp
grated parmesan cheese
2 Tbsp
butter, melted


1In a 2-qt oblong baking dish, combine soup and milk. Arrange chicken in soup mixture, turning to coat thoroughly.
2In a small bowl, combine bread crumbs, parmesan cheese, and butter. Pat crumb mixture on top of each chicken piece.
3Bake at 400*F, for 25 minutes or until chicken is no longer pink. Stir sauce; spoon over chicken.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #comfort-food