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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1-1/2-2 piece(s) chicken breasts |
1 can(s) cream of chicken soup |
1 cup(s) mayonaisse |
3 cup(s) broccoli fresh |
3/4 cup(s) bread crumbs |
1-2 tablespoon(s) butter |
pinch(s) paprika |
1 cup(s) velveeta cheese cubed |
Directions:
1. Boil chicken breasts until cooked. Conserve water. Allow chicken to cool. Cook broccoli, drain. Shred chicken. In casserole, layer chicken and broccoli. Add some of the conserved water from cooking chicken-just enough to keep it moist through baking. Layer Velveeta evenly on top. Mix cream of chicken soup and mayonaisse in a bowl. Spread on top of casserole. In a saucepan, toast breadcrumbs with the butter. Sprinkle paprika on top. Bake uncovered at 350 until it bubbles. (takes me about 20 minutes.) Note: amounts are approximate. I don't really measure. You may like it with more broccoli or more chicken.
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