Rotisserie Chicken Casserole
1 ½ Cups Water
1 Cup Couscous
¼ Teaspoon Salt
2 Cups Broccoli Florets
1 Boned & Shredded Rotisserie Chicken
1 (10.75 Ounce) Can Cream Of Broccoli Soup
2 Cups Shredded Cheddar Cheese
⅓ Cup Mayonnaise
2 Tablespoons Milk
¼ Teaspoon Black Pepper
1 Dash Freshly Grated Nutmeg
3 Tablespoons Freshly Grated Parmesan Cheese, Or To Taste
Prepare Couscous to Package Directions. Fluff with a fork.
Preheat oven to 350 degrees F (175 degrees C). Coat a shallow 8-inch baking dish with cooking spray.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 3 minutes. Drain.
Combine chicken, cream of broccoli soup, Cheddar cheese, mayonnaise, milk, pepper, and nutmeg in a large bowl. Stir in cooked couscous and broccoli. Spoon mixture into the prepared baking dish. Sprinkle Parmesan cheese on top.
Bake in the preheated oven until top is bubbly and edges are golden, 35 to 40 minutes.