Ingredients
- 1.5 lbs. boneless skinless chicken breast
- 1 can cream of mushroom soup or celery soup
- 1 can cream of chicken soup
- 1/2 cup water or chicken broth
- 1 tsp seasoned salt
- 1 tsp black pepper
- 1 cup milk
- 8 oz. shredded cheddar cheese
- 1 bag frozen broccoli
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
Instructions
- Combine cream of chicken soup, cream of mushroom soup, water, and seasoned salt in the slow cooker and mix well.
- Place the chicken breasts in the slow cooker with the soup mixture.
- Cook on low for 4-5 hours.
- To Make A Cheese Sauce (with Roux): In a small saucepan, melt butter over medium heat.
- Mix in flour and whisk continuously for about 5 minutes or until the roux turns slightly brown.
- Add milk and stir until thick and bubbly. Add cheddar cheese and stir until smooth.
- Pour the cheese sauce into the slow cooker and mix well.
- Cook broccoli as directed in the microwave, and mix into the slow cooker.
- Slightly pull chicken into smaller chunks (if not already done so through stirring)
- Serve your cheesy chicken and broccoli over white rice for an easy casserole; no oven needed!
Notes
*Make-Ahead Tip: You can assemble the casserole a day ahead, store it in the fridge, and bake it when ready.
Nutrition
Calories: 385kcal | Carbohydrates: 15g | Protein: 36g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 115mg | Sodium: 1300mg | Fiber: 2g | Sugar: 3g