Thursday, May 29, 2014

Chicken-Broccoli au Gratin

The combination of chicken and broccoli is one of my favorites.  This semi-homemade recipe is courtesy of Pillsbury.  You can substitute the convenience foods to make a frugal version of the casserole.

Please note that this recipe is for two servings.


    • 1 tablespoon olive oil
    • 1 cup sliced fresh mushrooms
    • 1 small onion, sliced (1/2 cup)
    • 1 box (10 oz) Green Giant™ frozen broccoli & zesty cheese sauce
    • 2/3 cup ricotta cheese
    • 1 cup chopped cooked chicken
    • 1 can (4 oz) Pillsbury™ refrigerated crescent dinner rolls (4 rolls)


Heat oven to 375°F. 

In 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender. 

Meanwhile, microwave broccoli with cheese sauce as directed on box. 

Spread 1/3 cup ricotta cheese in bottom of each of 2 ungreased 2-cup au gratin dishes or individual casseroles.* 

Top each evenly with chicken, mushroom mixture and broccoli with cheese sauce. 

Unroll dough; separate into 2 rectangles. Place 1 rectangle over top of each dish, tucking corners into dish as needed. 

Place dishes on cookie sheet; bake 20 to 25 minutes or until tops are golden brown and edges are bubbly. 

Notes from Pillsbury:

*Recipe can be made in ungreased 8-inch square (2-quart) glass baking dish. Spread ricotta cheese in dish; top with chicken, mushroom mixture and broccoli with cheese sauce. Arrange dough rectangles over top. Bake as directed.


Catherine said...

Sounds real nice. blessings Gina, Catherine

Gina Alfani said...

Thanks Catherine! Have a great weekend :)

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