Chicken Broccoli Cream Casserole

Chicken Broccoli Cream Casserole

     3 large boneless, skinless chicken breasts, cut into bite size pieces

     2 cups broccoli, cut into bite size pieces

     1 can cream of chicken soup

     1 can cream of onion soup
     8 oz. sour cream

     1/4 cup Parmesan cheese, grated

     1 cup cheddar cheese, shredded

     1 tbs Worcestershire sauce

     1 tbs canola oil

     Cajun seasoning to taste     

1. Preheat oven to 350 degrees F.
2. Heat oil in medium skillet over medium-high heat.
3. Put chicken into skillet and cook through (no pink remaining).
4. Stir in Worcestershire sauce and cajun seasoning.
5. Combine soup, sour cream, and Parmesan cheese in large mixing bowl.
6. Fold broccoli and chicken into soup mixture.
7. Pour mixture into baking dish.
8. Cover with cheese and bake for 30 minutes, or until bubbly and cheese is starting to brown.

Notes: 

In the original version of the recipe, the broccoli comes out cooked, but still crunchy. If you like the broccoli to be more tender, add it to the chicken in the skillet for 5 minutes before folding the chicken and broccoli into the soup mixture.

Serves 6.