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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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On busy winter evenings, this saucy casserole is a minute-saving mainstay. Often, I serve it with twice-baked potatoes, salad and dessert. It's fine for family, company and potlucks. Ingredients:
3 to 4 cups cubed cooked chicken |
3 cups frozen chopped broccoli, thawed |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1 cup mayonnaise |
2 cups (8 ounces) shredded cheddar cheese |
1 cup crushed butter-flavored crackers (about 25) |
1/4 cup butter, melted |
1/2 cup sliced almonds |
Directions:
1. In a greased 13-in. x 9-in. baking dish, layer chicken and broccoli. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese. Combine the crackers and butter; sprinkle over the cheese. Top with almonds. Bake, uncovered, at 350° for 45-50 minutes or until golden brown. Yield: 6-8 servings.
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