Nixon Chicken Casserole Recipe 

 

Are you curious about a dish that takes you back to the comforting flavors of the past? Nixon Chicken Casserole, a classic from the 70s, features tender chicken, broccoli, onions, cheese, eggs, and cream of mushroom soup, all baked together in a creamy, cheesy sauce. This hearty meal has a nostalgic charm and is often described as both comforting and traditional. With variations that include shredded roast chicken and broccoli on a rice base topped with cheese, it’s a delicious taste of traditional American cuisine that’s sure to satisfy.

Ingredient Notes

Shredded Chicken Breast: Rotisserie chicken works well for convenience and adds extra flavor. You can also use leftover turkey or cooked chicken thighs if preferred.

Cheddar Cheese: Sharp cheddar gives a stronger flavor, but mild or medium cheddar can be used for a more subtle taste. You can mix in other cheeses like mozzarella or Monterey Jack for a variation.

Mayonnaise: Full-fat mayo adds the best texture and richness, but you can use light mayonnaise for a lower-fat option.

Cream of Mushroom Soup: For a homemade version, combine sautéed mushrooms with a roux and broth to create your own creamy soup.

Broccoli: Fresh broccoli is ideal, but frozen broccoli can be used if thawed and drained thoroughly.

 

Ingredient Substitutes

Chicken: Replace chicken with cooked turkey, ground beef, or even shredded tofu for a vegetarian option.

Cheddar Cheese: Substitute with gouda, mozzarella, or Swiss cheese.

Mayonnaise: Use plain Greek yogurt or sour cream for a lighter alternative.

Cream of Mushroom Soup: Replace with cream of chicken soup, cream of celery soup, or a dairy-free cream soup if needed.

Broccoli: Use cauliflower, green beans, or zucchini as a substitute.

How To Make Nixon Chicken Casserole

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures the oven is evenly heated and ready to bake the casserole when you’re done preparing it.

 

Step 2: Steam the Broccoli

Chop 3 cups of broccoli into small, bite-sized pieces. This allows the broccoli to cook evenly and blend well with the other ingredients.

Steam the broccoli for about 10 minutes, either in a steamer basket over boiling water or in the microwave with a splash of water. The broccoli should be tender but not overly soft since it will cook further in the oven.

Step 3: Prepare the Casserole Mixture

In a large mixing bowl, combine the following ingredients:

• 2 cups shredded chicken breast: This should already be cooked and shredded. You can use rotisserie chicken, baked chicken, or poached chicken.
• 2 eggs: These act as a binder, helping to hold the casserole together. Beat them lightly before adding.
• 1 cup grated cheddar cheese: Use freshly grated cheese for the best melting consistency.
• 1 cup mayonnaise: Adds creaminess and moisture to the dish.
• 10 ounces of cream of mushroom soup: A key ingredient that creates a savory, creamy base for the casserole.

Mix all these ingredients together until they are evenly combined.

Step 4: Add Broccoli

Fold the steamed broccoli into the mixture. Ensure it’s well distributed so every bite has a balance of chicken, broccoli, and creamy filling.

Step 5: Assemble the Casserole

Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.

Pour the chicken and broccoli mixture into the dish and spread it out evenly.

Step 6: Bake the Casserole

Place the dish in the preheated oven and bake for 30-35 minutes.

The casserole is ready when the top is golden brown and the edges are bubbling.

Step 7: Cool and Serve

Allow the casserole to cool for about 5 minutes before serving. This helps it set and makes it easier to serve in neat portions.

Storage Instructions

Refrigeration: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.Reheat individual portions in the microwave or the oven at 350°F (175°C) until warmed through.

Freezing:

Freeze the unbaked casserole in the baking dish, covered tightly with foil and plastic wrap, for up to 3 months. Thaw overnight in the refrigerator before baking. If already baked, cool the casserole completely, wrap it tightly, and freeze for up to 3 months. Reheat in the oven at 350°F (175°C).

 

Recipe Variations

Low-Carb Version: Replace the cream of mushroom soup with a low-carb, homemade mushroom sauce. Use crushed pork rinds instead of breadcrumbs if you add a topping.

Vegetarian Option: Substitute the chicken with cooked quinoa, lentils, or tofu. Use a vegetarian cream soup.

Extra Cheesy: Sprinkle additional cheddar or mozzarella on top of the casserole before baking for a gooey layer.

Add Rice or Pasta: Mix in cooked rice, quinoa, or pasta to make this a heartier meal.

Crunchy Topping: Add a breadcrumb topping mixed with melted butter or crushed crackers for a crispy crust.

 

FAQs

1. Can I use frozen broccoli?
   Yes, frozen broccoli works fine. Thaw and drain it thoroughly before mixing to prevent excess moisture in the casserole.
2. Can I make this casserole ahead of time?
   Yes, you can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking.
3. How can I make this healthier?
   Use light mayonnaise, low-fat cheese, and Greek yogurt as substitutes. Add more vegetables like carrots or spinach.
4. Can I double this recipe?
   Yes, you can double the ingredients and use a larger baking dish. Adjust the baking time slightly as needed.
5. Can I use canned chicken?
   Yes, canned chicken can be used for convenience. Drain it well and shred it before mixing.