Chicken and Broccoli Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 5 |
|
Great cheesy chicken and broccoli casserole, a favorite of my family. From the Davidson United Methodist Chuch cookbook. I usually put closer to 12 ounces of cheese (you can't have too much cheese if you ask me). Ingredients:
4 boneless skinless chicken breasts |
1 (10 1/2 ounce) can cream of chicken soup |
1 (8 ounce) carton sour cream |
1/4 cup margarine or 1/4 cup butter |
2 (10 ounce) packages frozen broccoli spears |
8 ounces grated cheddar cheese |
salt and pepper |
3 tablespoons vegetable oil |
Directions:
1. Cook broccoli as directed.
2. Cube chicken into small bite-sized pieces while broccoli is cooking.
3. Fry chicken in vegetable oil in skillet until done and slightly browned.
4. Grease a 9x13 casserole dish with margarine or butter (reserve remaining margarine/butter).
5. Line casserole dish with drained broccoli (alternate direction of each broccoli spear).
6. Dot broccoli with reserved margarine/butter.
7. Salt and pepper broccoli to taste.
8. Place cubed chicken over the broccoli.
9. Mix sour cream and soup in a small bowl.
10. Cover chicken and broccoli with sour cream and soup mixture.
11. Top with shredded cheddar cheese.
12. Bake in preheated 350°F oven until bubbly (approximately 30 minutes).
|
|