Chicken & Broccoli Casserole with Crunchy Almond Topping
Makes 5 to 6 Servings
Ingredients
- 1 pound boneless, skinless chicken breast halves, baked and cut into 1/2-inch dice (about 2 ½ cups)
- 2 ½ to 3 cups small broccoli florets
- One 14.5-ounce can ready-to-serve all-natural cream of chicken or cream of mushroom soup (we like Health Valley)
- 1/3 cup light canola mayonnaise
- 1/4 cup almonds, very finely chopped (in a food processor or on a cutting board)
- 1/4 cup panko breadcrumbs
- 2 tablespoons ground flaxseed
- 2 tablespoons grated Parmesan cheese
Directions
- Preheat the oven to 350°F. Place the broccoli florets in a steamer basket and steam until crisp tender, about 3 minutes
- Meanwhile, in a large bowl, whisk together the soup and the mayonnaise until well combined. Add the chicken and broccoli and stir gently to combine. Place in a 2-quart baking dish and set aside.
- To make the topping, mix together the almonds, breadcrumbs, flaxseed and Parmesan cheese. Spread evenly over the chicken mixture.
- Bake until the mixture bubbles and the topping turns golden brown, about 20 minutes. Serve over rice, pasta, or noodles.
* To cook the chicken, place in a baking dish, drizzle with olive oil, and sprinkle with salt and pepper. Bake at 350°F until the meat is cooked through and no longer pink in the center, 35 minutes.