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 breadcrumbs
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 overall.
In a cup combine the breadcrumbs 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.
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 breadcrumbs
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 overall.
In a cup combine the breadcrumbs 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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