August 5, 2024

Chicken and Broccoli Casserole

This chicken and broccoli casserole is a comforting, hearty dish that combines tender chicken pieces, fresh broccoli florets, and a creamy, savoury sauce. The chicken is shredded and is mixed with lightly cooked broccoli. The sauce, which binds the ingredients together, is made from a delicious cream of mushroom soup.

In this blog post, you will learn how to make a Chicken and Broccoli Casserole.

What is in this Chicken and Broccoli Casserole?

In this chicken and broccoli casserole, shredded chicken thighs provide a tender and flavorful protein base, while baked broccoli florets add nutritional value and texture and colour. Finely chopped celery contributes a subtle crunch. The creamy sauce, made from cream of mushroom soup and milk, coats the ingredients, ensuring a cohesive and flavorful filling. Shredded mozzarella cheese melts throughout the dish, adding a gooey richness, and a topping of breadcrumbs provides a satisfying crunch. Together, these ingredients create a balanced, comforting, and delicious casserole that is perfect for a family meal.

How to Make a Chicken and Broccoli Casserole

To make a chicken and broccoli casserole, you will need to debone and remove the skin from your chicken thighs. You will not need to do this if you purchase boneless, skinless chicken thighs or use chicken breast instead of the chicken thighs. Pre-bake the chicken thighs for 45 minutes and shred with two forks and place into a large bowl.

Cut the head off of your broccoli stem and cut the broccoli florets into small bite sized pieces. Season with salt and pepper and bake in the oven to soften. Remove and place into the large bowl with the cooked chicken.

In a small bowl, take your breadcrumbs and season them with spices. I like to use rosemary, sage, thyme, salt, and pepper. Once you have mixed the spices in with the breadcrumbs, pour the breadcrumbs into the large bowl.

Cut your celery stalks into finely chopped pieces and add the bowl.

Finally, add the cup of mozzarella cheese and cream of mushroom soup and mix everything in the bowl together. Grease a 9”x13” pan and pour the ingredients into it. Bake for 20 minutes. Remove from the heat and sprinkle a 1/2 c. of mozzarella cheese and return to the oven until the cheese has melted. About 5 minutes.

Remove, let cool, and serve!

How to Debone Chicken Thighs

Deboning chicken thighs can seem a bit daunting at first, but with a little practice, it becomes a straightforward task. Here’s a step-by-step guide to help you debone chicken thighs efficiently:

Steps to Debone Chicken Thighs:

Prepare Your Workspace:
- Place a clean cutting board on a stable surface.
- Have your boning knife and a kitchen towel or paper towels ready.
Position the Chicken Thigh:
- Lay the chicken thigh skin-side down on the cutting board.
- Identify the bone running through the centre of the thigh. This is the thigh bone (femur).
Locate the Bone Ends:
- Use your fingers to feel for the ends of the bone. You’ll typically find one end near the centre of the thigh and the other end near the joint.
Make an Initial Incision:
- Using the tip of your knife, make a cut along the length of the bone to expose it. Be careful not to cut through the meat entirely.
Expose the Bone:
- Gently work the knife around the bone, cutting through the connective tissue and muscle to expose more of the bone. Use the tip of the knife to get into the small spaces around the bone.
Free the Bone:
- Continue cutting along the bone until it is mostly free from the meat. Be sure to angle your knife towards the bone to avoid cutting through the meat.
Remove the Bone:
- Once the bone is exposed and mostly free, grasp one end of the bone and lift it gently while cutting any remaining attachments with your knife.
- Carefully cut through the joint area if you encounter any tough spots, and remove the bone completely.
Trim Excess Fat and Tendons:
- After removing the bone, inspect the thigh for any excess fat, tendons, or cartilage. Trim these away with your knife to leave a clean, boneless piece of chicken thigh.
Check for Bone Fragments:
- Run your fingers over the deboned thigh to ensure there are no small bone fragments left behind.

How to Bake the Chicken Thighs to Prepare Them for Shredding

In a 9”x13” pan, either line it with baking parchment or coat in a non-stick spray. Fold up your deboned chicken thighs and place them in the pan. Season with salt and pepper. Pour 1/4 c. of water into the pan. And lastly, cover the pan with aluminium foil.

Bake at 400℉/200℃/Gas Mark 6 for 45 minutes. Remove from the oven and shred with two forks going in a crisscross direction. Set aside.

Ingredients

Chicken Thighs: chicken thighs are dark meat from the chicken, typically more flavourful and tender than chicken breast.

Broccoli Florets: broccoli florets are the tender, flower-like tops of the broccoli plant. They are high in vitamins, minerals, and fibre.

Cream of Mushroom Soup: cream of mushroom soup acts as a binder and adds creaminess and depth of flavour. It helps to keep the casserole moist and enhances the savoury taste of the dish.

Milk: milk dilutes the cream of mushroom soup to create a smoother sauce, ensuring the casserole is creamy but not overly thick. It also adds a bit of additional creaminess and helps to blend the flavours.

Celery: celery adds crunch and a fresh, slightly bitter flavour that complements the richness of the other ingredients. It also contributes to the overall texture and complexity of the dish.

Breadcrumbs: breadcrumbs provide a crunchy, golden-brown topping that contrasts with the creamy filling. The breadcrumbs can be seasoned to add extra flavour and are often mixed with a bit of melted butter for added richness.

Mozzarella Cheese: mozzarella cheese adds a gooey, melty layer on top of the casserole that enhances its flavour and visual appeal. The cheese melts into the other ingredients, providing a creamy texture and cheesy flavour that ties the dish together.

Tips

Using chicken thighs instead of chicken breasts allows for a moister chicken casserole.
Buy boneless, skinless chicken thighs to save time while making this dish.
Two cups of broccoli florets is roughly two heads of broccoli.
Pre-baking the chicken and broccoli florets decreases the amount of time that the prepared casserole needs to be in the oven.
If you want the casserole to be crunchier, sprinkle the breadcrumbs on top of the casserole instead of mixing them into the filling.
Try a stronger cheese than mozzarella for a louder flavour.