4-Ingredient Oven-less Chicken and Broccoli Casserole

You don’t need the oven to prepare this super easy chicken and broccoli casserole.

Chicken & Broccoli CasserolePhoto byM Henderson

Poached chicken combined with fresh or frozen broccoli makes a delicious casserole that can be assembled in 30 to 40 minutes. All the cooking is done in one skillet on the stovetop, so you don’t have to turn on the oven and heat up the kitchen to make it.

I used Mexican table cream to develop this recipe, but heavy cream works just fine.

Ingredients

• 2 chicken breast halves
• 16 oz. fresh or frozen broccoli
• 1/2 cup Mexican table cream or heavy cream
• salt & pepper, Creole seasoning, or other seasonings of choice

Directions

1. Season the chicken breast and poach it in a cast-iron or other skillet. I use bone-in, skin-on chicken for maximum flavor.
2. When the chicken is done (about 15 to 20 minutes), remove it from the water and set aside to cool, but don’t turn the flame off.
3. Add fresh or frozen broccoli to the poaching water and simmer it over medium heat according to package directions or until tender. Note that fresh broccoli might take slightly longer than frozen broccoli to reach desired doneness.
4. Drain the broccoli and discard the cooking water.
5. Remove skin and bones from chicken, and chop it into bite-sized pieces.
6. Return chicken and broccoli to the skillet.
7. Stir in cream, mix well, and heat through.
8. Serve.

This recipe makes about four average-sized servings. You can easily add more broccoli to feed more people. You can also use leftover chicken. Feel free to blend in your choice of grated cheese or additional seasonings, to taste.