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!


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

How to Make Chicken-Broccoli Au Gratin


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

Printable Recipe Card

About Chicken-Broccoli Au Gratin

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

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