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Chicken-Broccoli Bake

11/5/2014

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Chicken.  Broccoli.  Cheese.  These are a few of my favorite things!

1 lb. cooked, diced chicken  (I like to use more than that)
2 (10 oz.) packages frozen broccoli, thawed (or use fresh--see note below)
1 1/2 cans cream of chicken soup (or leftover gravy)
3/4 cup milk
1 cup grated Cheddar cheese
1-2 cups bread crumbs or torn bread slices
1/4 cup melted butter
Paprika

Layer chicken and broccoli in a 9x13 pan.  In a mixing bowl, mix together soup, milk, and cheese; pour over the chicken and broccoli.  Combine bread crumbs with butter; sprinkle over the top.  Sprinkle with paprika.  Bake at 350 degrees for 30-45 minutes.  8-10 servings.

Optional:  Use fresh broccoli.  Boil a big pot of water.  Drop broccoli heads in for about 2 minutes or until they turn bright green.  Pull them out of the water, chop.  You can peel and chop the stem, too. 

This recipe is from the Straight "A" Cookbook:  Recipes from the Faculty and Staff of BJU.
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