Ingredients for Chicago Chicken Casserole
- Boneless Chicken Breasts
- 1 cup chopped broccoli florets
- 1 cup drained canned corn
- Cream Of Mushroom Soup
- ½ cup milk
- Velveeta Cheese
- Mushroom
- Pimiento
- Ritz Cracker
- 2 tablespoons melted butter
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How to Make Chicago Chicken Casserole
- Poach 2 cups cooked chicken in water until heated through. Once cool enough to handle, shred or chop into bite-sized pieces.
- Preheat oven to 375°F (190°C).
- In a large 9x12 inch casserole dish, layer half of the shredded chicken, 1 cup drained canned corn, and 1 cup chopped broccoli florets.
- In a medium bowl, whisk together 10.75 ounces (1 can) condensed cream of mushroom soup, ½ cup milk, ½ cup shredded cheddar cheese, ½ cup sliced mushrooms, and ¼ cup chopped pimentos.
- Pour the soup mixture evenly over the chicken and vegetable layer.
- Top with the remaining shredded chicken.
- In a separate bowl, combine 1 cup crushed Ritz crackers with 2 tablespoons melted butter until evenly moistened.
- Sprinkle the cracker topping evenly over the casserole. (If preparing ahead, refrigerate and add topping just before baking.)
- Bake for 50-60 minutes, or until bubbly and heated through. Do not overfill the casserole dish.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
13g
Fat
33g
Carbs
2g
