Nixon Chicken

5 from 4 votes

Only 7 ingredients for the creamy, cheesy chicken casserole of your dreams! This one's especially perfect for meal prep and weeknight dinners.

Prep Time10

Cook Time45

Total Time55

Servings: Servings

Calories: 560kcal

Ingredients

10.5 ounces cream of mushroom soup (1 can)
1/2 onion finely diced
1 cup mayonnaise
1.5 cups shredded cheddar cheese divided
2 eggs
3 cups shredded chicken (I used rotisserie)
12 ounces frozen broccoli florets

Instructions

Preheat oven to 350˚F.
In a large bowl, combine the cream of mushroom soup, onion, mayonnaise, and eggs. Stir in the onion, 1 cup of the cheese, and the chicken until mixed.
In a 2 quart casserole dish (or 9x9 inch) spread the broccoli over the bottom of the dish. Pour the soup mixture over the broccoli. Then top with the remaining cheese.
Bake 45-55 minutes or until the top is golden brown.

Notes

Pictured garnished with freshly chopped parsley.

How to Store: Separate leftovers into meal-size portions and store in airtight containers in the fridge for up to 4 days.

How to Freeze: This Nixon Chicken recipe freezes well. It can be frozen before or after cooking. Seal well and freeze for up to a month. Thaw overnight before baking or warming it up.

How to Reheat: This can be reheated in the microwave in 30 second increments. Stir between heating. You can also cover it with tin foil and place into the oven to reheat. *

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. To double, use a deep 9"x13" baking dish or divide between two 2-quart baking dishes.

Nutrition