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.