Nixon Chicken Casserole Recipe

This Richard Nixon Chicken Casserole is quick to make on a busy night and full of protein and veggies. Flavors and textures the whole family will love!

Rate me!

Print Pin

Course: Chicken

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 1173kcal

Author: Jennifer Stewart

Equipment

Ingredients

3 cups cooked chicken diced
2 large eggs beaten
1 cup mayo
1 cup shredded cheddar cheese
1 can of cream of mushroom soup 10.5 oz
2 tablespoons grated onion or 1 tablespoon onion powder
24-30 ounces frozen broccoli florets roughly 3 cups

Instructions

Nixon Chicken CasserolePreheat oven to 375F.
Spray a 9x13 casserole dish with nonstick spray.
Steam or microwave the broccoli for roughly 3-5 minutes to make it lightly tender but not too much.
Spread ½ of the broccoli in the bottom of the casserole dish.
In a large bowl combine the chicken, soup, mayo, cheese, onion, and eggs. Stir to combine.
Spread mixture over the broccoli.
Top with remaining broccoli.
Cover and bake for 35 minutes.
Remove the foil and bake for another 5-7 minutes or until the top is lightly golden brown.
Remove and serve.

Notes

Substitute fresh broccoli florets, lightly steamed.
Use cream of chicken or cream of onion soup of desired.
A rotisserie chicken is easiest or substitute leftover turkey.
Stir in some water chestnuts for a vintage crunch.
Want a crunchy topping? Use crushed potato chips, bread crumbs, or corn flakes.
Cover it with foil for most of the baking time to keep everything tender and moist and remove in the last 10 minutes.

Nutrition