Monday, July 9, 2012

Chicken Broccoli          


     I decided to try something new for dinner last night and it turned out to be a hit.  We served this with a Ceasar salad, pickled beets (home canned), and dinner rolls.

1 10-oz package frozen, chopped broccoli (can probably be subbed for another vegetable or for fresh, cooked as well)
4 cups cooked chopped chicken  (would work out great for home canned chicken as well)
1 10-1/2 oz can condensed cream of chicken soup (next time I want to try homemade)
1/2 cup mayonnaise  (I used homemade)
Mushrooms- the original recipe called for a 4 oz can.  I added about 4 ounces of fresh, diced
1/4 tsp curry powder - I added a bit more "accidentally" and it was wonderful
Parmesan cheese - 1/2 cup for inside and about 1/4 cup to sprinkle on top

Preheat oven to 350 degrees.

Cook broccoli and drain.  Spread into the bottom of a 7x11x2 baking dish treated with nonstick spray.

Mix Chicken, soup, mayonnaise, mushrooms, curry powder, and 1/2 cup Parmesan cheese.  Spread over the broccoli.

Sprinkle with a bit more Parmesan cheese and cover.  Bake for 35-40 minutes.  Makes about 6 servings.

NOTE:  We dove in too quickly to get a picture.  I will definitely be making this again, so I will take a picture next time.
This recipe was adapted from an original recipe posted in Once-a-Month Cooking by Mimi Wilson and Mary Beth Lagerborg.