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This casserole is just wonderful, it is easy to make and clean up
is a breeze. The cheese, broccoli and chicken are enhanced by the
stuffing. I served this for dinner last night and it was such a
hit that I didn't have any leftovers and the kids were asking me
to make it again.
For easy cleanup make sure to use a glazed baking dish or a
casserole dish specifically. The glaze on the casserole dish
helps keep the food from sticking and caking onto the pan. I've
found that the white casserole dishes that come with a glass lid
are the best to use. There are many manufactures of these dishes
but remember you get what you pay for.
Ingredients:
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can of condensed cream of mushroom soup
1 Tablespoon mayonnaise
1 Cup shredded Cheddar cheese
1 Cup dry stuffing mix
Directions:
Preheat oven to 350 degrees F.
Boil the chicken until tender and shred or cut into bite size
pieces.
Steam the broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside.
In a 9x13 inch baking dish layer the chicken, broccoli, soup
mixture and cheese.
Sprinkle dry stuffing mix over the top and bake in the preheated
oven for 25-30 minutes.
I also spice up the dish by adding chopped onions to the
ingredients or even the dried onions you can buy in a can. It
just gives it that extra little kick.
Reprinted with permission.
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