 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Frozen broccoli and leftover chicken get an easybut eleganttreatment in a dish from Bertille Cooper of St. Inigoes, Maryland. She dresses them up with a saucy blend of cream soup and mayonnaise, then covers it all with a golden, cheesy crumb topping. Ingredients:
8 cups frozen broccoli florets or chopped broccoli |
3 cups cubed cooked chicken |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1 cup mayonnaise |
1 teaspoon lemon juice |
1 cup (4 ounces) shredded sharp cheddar cheese |
3/4 cup dry bread crumbs |
3 tablespoons butter, melted |
1 tablespoon sliced pimientos, optional |
Directions:
1. In a large saucepan, cook the broccoli in boiling water for 1 minute; drain. Transfer to a greased 11-in. x 7-in. baking dish; top with chicken. Combine the soup, mayonnaise and lemon juice; spread over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top.
2. Bake, uncovered, at 325° for 30 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving. Garnish with pimientos if desired. Yield: 4-6 servings.
|
|