Chicken Casserole

Culinary Tools:

  • 4-quart Dutch Oven with Cover
  • 8” Skillet with Cover
  • Chef’s Knife
  • 1-quart Mixing Bowl


  • ½ pound chicken breasts, fat trimmed
  • ½ tablespoon garlic cloves, peeled
  • ½  small onion, peeled (approx. 2 ounces)
  • ½ pound broccoli
  • ½ (10.75 ounce) can low-fat cream of mushroom soup
  • ¼  (7.6 ounce) can low-fat table cream
  • ¼ cup non-fat mozzarella cheese, shredded
  • ¼ cup breadcrumbs
  • Salt to taste


Fill half of the 4-quart Dutch Oven with water.  Add chicken breasts, garlic cloves and onion; cover and cook at medium-high heat with the Redy-cook valve open.

When the valve whistles, add salt to taste and stir.  Cover Dutch Oven again, close the valve and reduce temperature to low; cook for 15 minutes.  Set chicken broth aside.

When chicken breasts have cooled down shred them and place them in the 10 ½” Skillet.  Divide broccoli into florets and slice the stems with the Chef’s Knife; place them over the chicken.  Add ¼ cup of the reserved broth.

In the 1-quart Mixing Bowl, combine cream of mushroom soup with the ¼ can of table cream.  Spread this mixture over the chicken and broccoli.  Top with non-fat mozzarella cheese and sprinkle breadcrumbs.

Cover and cook at medium temperature with the Redy-cook valve open.  When it whistles, close it and turn heat off if you have an electric stove.  If you have a gas stove, let dish cook for 5 extra minutes and turn heat off.

Serve hot and enjoy!

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