Tuesday, September 6, 2011


2 pkgs (10-oz each) frozen broccoli spears*, cooked and drained
3 cups cubed or shredded cooked chicken**
1 can cream of chicken soup, undiluted
1 can cream of broccoli soup, undiluted
2/3 cup milk
1 cup shredded Cheddar cheese
4 tbsp fine dry bread crumbs
2 tbsp butter, melted

Preheat oven to 450 degrees.
Spray a baking dish with nonstick cooking spray.

Arrange the broccoli spears over the bottom of the baking dish. Top the broccoli with the chicken.

In a bowl, combine the cream of chicken soup and the cream of broccoli soup; stir in the milk until mixture is well combined. Pour the soup mixture over the chicken and sprinkle the cheese over all.

In a cup combine the bread crumbs and butter. Sprinkle buttered crumbs over the cheese. Place dish in oven and bake at 450 degrees about 20 minutes or until hot and bubbly.

Yield: 8 servings

*2 lbs fresh broccoli spears may be used
**Works just as well with turkey rather than chicken.

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