This is a dish that both my mom and mother-in-law have made since my husband and I were little kids. It is definitely on the heavier side, but it is delicious and so satisfying! The traditional recipe uses Campbell’s cream of mushroom and cream of chicken soups, but both of those contain gluten. I found an organic gluten-free brand at Sprouts and I’ve been so excited to make this recipe again!! It’s hands-down my husband’s favorite dish and I hope you all enjoy it as much as we do !
2 cups broccoli florets
2 cups shredded chicken
1 carton/can cream of mushroom soup
1 carton/can cream of chicken soup
2 T lemon juice
1-1.5 cups shredded Mexican cheese blend
Preheat your oven to 400 degrees F. Spray or grease a 9x13 casserole dish. Then layer the broccoli and the chicken.
In a separate bowl, mix the two cream soups with the lemon juice until thoroughly mixed, then pour over the broccoli & chicken in the casserole dish.
These are the soups I found at Sprouts and they were delicious!
Then lastly, add the shredded cheese on top!
Cover with foil and bake for about 35-40 minutes. Then uncover and broil for a few more minutes until the cheese gets slightly brown and crispy. You can eat this on its own or serve with rice! Hope you all enjoy!