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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I got this recipe from a co-worker and then made a few changes to it to suit my family's tastes, shares Leicester, New York's Violet Englert. It's excellent with corn bread, she suggests. Ingredients:
3 cups cubed cooked chicken |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 cups frozen broccoli florets, thawed |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1/3 cup mayonnaise |
1/4 cup 2% milk |
2 cups (8 ounces) shredded mexican cheese blend or cheddar cheese, divided |
Directions:
1. In a greased shallow 2-1/2-qt. baking dish, combine the chicken, salt and pepper. Top with broccoli. In a large bowl, combine the soup, mayonnaise, milk and 1-1/2 cups cheese; pour over broccoli. Sprinkle with remaining cheese.
2. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 4-6 servings.
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