Source: MRS 2015
MRS: 514 — Poultry (500s)

Broccoli Chicken Casserole

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, 1/8 cup serving other vegetable
Number of Portions: 50  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Vegetables (Other)
  •  Meat/Meat Alternate
  •  Vegetables (Other)

Bun, Hamburger, WGR, #1228
3  bun(s) + 1/2 bun(s)
Chicken, Diced, Cooked, IQF, #1019
6  pound(s) + 12  ounce(s)
Onions, Frozen, Diced, #1610
1  pound(s)
Broccoli, Frozen, Chopped, #1601
2  pound(s) + 8  ounce(s)
Cheese, American, Grated/Shredded, #1307
1  pound(s) + 10  ounce(s)
Sour Cream, Cultured, MS
5  pound(s)
Pepper, Black, Ground, #2718
1  tablespoon(s)
Garlic Powder, #2709
1  tablespoon(s)
Sauce, Worcestershire, Bulk, #2258
1/4 cup(s)
Mustard, Prepared, Yellow, Bulk, #2251
1  tablespoon(s)
Lemon Juice, Canned/Bottled, #2247
3/4 cup(s)


Toast hamburger buns in a low temperature oven (200 degrees F) until slightly golden brown and firm.
Cool before preparing crumbs.
Break bread into pieces and place in food processor or appropriate grinder.
Process bread until desired crumb size is obtained. (see recipe MRS 1303 for instructions and pictures to make bread crumbs) 


Combine chicken, onions, broccoli, cheese, sour cream, seasonings, mustard, and lemon juice in tilt skillet or steam jacketed kettle.  Cook to soften ingredients.
Pour in full-size steamtable pans. For 50 servings, use 1 steamtable pan.
Cover pans with aluminum foil.


To bake:
Conventional oven: 325 degrees F for 40 minutes.
Convection oven:   300 degrees F for 35 minutes


Uncover pans and top each pan with 2 cups toasted bread crumbs and continue baking until the casserole is firm, about 15 more minutes.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.


Serve immediately or cover and place in warmer until ready for service.
Portion with 4 ounce ladle or 4 ounce spoodle per serving. Each portion provides 2½ oz. eq. of meat/meat alternate and 1/8 cup serving of other vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for poultry.

Miscellaneous Notes

Yield: 50 servings is 1 full-size steam table pan.

Nutrients Per Serving
7.76 g
Dietary Fiber
1.05 g
23.82 g
359.00 mg
Total Fat
14.60 g
Sat. Fat
9.15 g
Trans Fat
0.00 g

Illustrated Steps for Preparation of Broccoli Chicken Casserole

Mixing chicken, onions, broccoli, cheese, sour cream, seasonings, mustard, and lemon juice.


Mixed ingredients in a full-sized steamtable pan.


1 serving of Broccoli Chicken Casserole