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.
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.
