Food and Recipes Dish Casserole Chicken and Broccoli Casserole 4.0 (1) 1 Review Simmering the reserved chicken bones in the milk increases the chicken flavor of this casserole. Slideshow: More Casserole Recipes By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on December 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: Ian Knauer Yield: 6 to 8 Ingredients 1 (3 pound) rotisserie chicken 10 ounces frozen chopped broccoli, thawed 4 cups whole milk 4 ounces cream cheese, cut into pieces Kosher salt Freshly ground black pepper 1 1/2 cups shredded yellow cheddar cheese Directions Preheat the oven to 375°F. Shred the chicken, reserving the bones. In a medium heavy pot, bring the chicken bones and milk to a simmer, then simmer 30 minutes. Discard the bones, then stir the broccoli and cream cheese into the milk and simmer, whisking, until the cream cheese is melted, about 3 minutes. Stir in the shredded chicken and transfer to a 3-quart baking dish. Scatter the cheddar cheese over the casserole and bake until the filling is bubbling and the cheddar cheese is melted, about 20 minutes. Rate it Print