Chicken and Broccoli Casserole

 

1

tablespoon butter or margarine

1

package (8 oz) sliced fresh baby portabella mushrooms

1

can (10 3/4 oz) condensed golden mushroom soup

1/2

cup milk

1

tablespoon Dijon mustard

1/2

teaspoon salt

1/2

teaspoon dried thyme leaves

1/4

teaspoon pepper

3

cups cut-up cooked chicken

1

bag (1 lb) Green Giant® frozen broccoli cuts, thawed

1

can (8 oz) sliced water chestnuts, drained

1

cup shredded American-Cheddar cheese blend (4 oz)

1

can (2.8 oz) French-fried onions

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring frequently, until mushrooms are browned.
• 2 In large bowl, mix soup, milk, mustard, salt, thyme and pepper. Stir in mushrooms, chicken, broccoli and water chestnuts. Pour into baking dish. Sprinkle with cheese.
• 3 Cover dish with foil. Bake 30 minutes. Sprinkle French-fried onions over top. Bake uncovered about 15 minutes longer or until mixture is hot and bubbly.