Chicken Casserole Ala Ruth
Submitted by Katie911
Layers of tender broccoli, chicken breast, and melty Velveeta smothered in creamy mushroom soup, topped with crunchy water chestnuts and golden fried onion rings. Retro casserole comfort at its finest.
YIELD
6 servingsPREP
10 minCOOK
60 minREADY
1 hrsThis is the casserole that shows up at every church supper and disappears first.
Layers of broccoli and chicken get buried under a thick blanket of Velveeta, then topped with cream of mushroom soup mixed with salad dressing for that unmistakable vintage richness.
Water chestnuts add a surprise crunch in the middle, and those golden fried onion rings on top? Non-negotiable.
Ten minutes to assemble, one hour in the oven, and you’ve got a bubbling pan that feeds six hungry people with zero complaints.
Pro Tips
- Thaw and drain the broccoli thoroughly so the casserole doesn’t get watery on the bottom
- Slice the Velveeta into thin, even pieces for smooth melting across the whole dish
- Add the onion rings only in the last five minutes so they stay crispy and don’t go soggy
Ingredients
Directions
Place broccoli in well greased 9 X 13 pan.
Cut chicken in large pieces and spread over broccoli.
Spread ⅛ inch pieces of cheese over entire pan.
Mix soup with salad dressing and spread over cheese.
Sprinkle sliced water chestnuts over top.
Bake 55 minutes at 350℉ (180℃).
Cover top with onion rings for the last five minutes.
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