Tap to watch me prepare Carrot Broccoli Bake with Chicken in this Video Recipe.
My family loves Chicken Broccoli Bake, and I planned to make it for lunch today but realized I was a little short on broccoli. So…Voilà… a new recipe was created, and I like this recipe even more than the original!
This past Sunday I made steak soup for lunch and had leftover celery in the fridge. I also had plenty of carrots, so I decided to make a Carrot-Broccoli Bake with Chicken. It’s a twist on my original Chicken Broccoli Bake with a few minor differences, and it’s not too complicated to whip up for a quick lunch.
I like keeping raw carrots in the fridge for lunches, so I chopped up two cups for the Carrot-Broccoli Bake. I also usually keep a large bag of frozen broccoli florets in the freezer for recipes and quick side dishes.
One of the best kitchen time-savers is prepping chicken ahead of time. I buy three or four pounds of chicken to cook in the slow cooker. Cooking it this way makes the chicken tender and super easy to shred.
Once the chicken is cooked, I divide it into freezer bags. When it’s time to make a recipe, I simply take my cooked chicken out of the freezer, thaw, and I’m ready to go!
I hope your family hearts this new recipe from Peppermints and Cherries as much as my family! Sharing new recipes is one of my favorite ways to serve my readers!
Tap to watch me prepare Carrot Broccoli Bake with Chicken in this Video Recipe.
Ingredients for Carrot-Broccoli Bake with Chicken:
1 cup chopped celery
2 cups chopped carrots
4 cups frozen broccoli florets
avocado oil
3 cups cooked chicken (shredded)
1 can cream of celery (Easy Cream Soup Recipe with Clean Ingredients)
1 egg
1/2 cup light mayonnaise
1 tsp. onion powder
1 tsp. salt
1 Tbsp. poppy seeds
2 cups extra sharp cheese
Prep for Carrot-Broccoli Bake with Chicken:
Sauté celery, carrots, and broccoli with avocado oil.
Combine shredded chicken and veggies in a large mixing bowl.
In a separate bowl, mix together cream of celery, egg, mayonnaise, onion powder, salt, and poppy seeds.
Add the cream mixture to the chicken and veggies. Add shredded cheese and mix well.
Transfer the mixture to a 9x13 glass dish sprayed with non-stick spray.
Bake in a preheated oven at 375 degrees Fahrenheit for 45 minutes or until the bake begins to brown. If the top begins to brown too much, cover with foil for the last 15 minutes of baking time.
