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Chicken Broccoli Bake

A tasty twist on a traditional favorite.

  • SERVINGS 32

INGREDIENTS

1. 12 cups water
2. 14 oz. Pioneer® Low Sodium Roasted Chicken Gravy Mix (212645)
3. 13 cups Chopped, cooked chicken
4. 9 cups Chopped broccoli florets
5. 2 ¼ cups Shredded reduced fat cheddar cheese
6. 1 ¼ lbs. Conestoga® Biscuit Mix (99400 or 99402)
7. ¾ tsp. Dried thyme
8. 1 ¾ cups Water

INSTRUCTIONS

1. Heat oven to 375°F. Spray a 2-inch-deep hotel/steam table pan with non-stick cooking spray.
2. Heat 12 cups water to a boil in a large pot. Whisk in Pioneer® Low Sodium Roasted Chicken Gravy Mix, bringing gravy back to a boil. Reduce heat to medium and stir in chicken, broccoli and cheese. Cook 5 minutes to allow cheese to melt. Transfer to prepared hotel pan.
3. Pour 1 ¾ cups water into a large bowl. Add Conestoga® Biscuit Mix and thyme. Mix just until the water has been incorporated into the biscuit mix. Place spoonfuls of biscuit batter onto top of chicken mixture to cover top evenly. Bake for 30 minutes or until biscuits are browned and chicken mixture registers 165°F on a meat thermometer. Keep warm until service.

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