"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Broccoli Chicken Casserole, by Anna Estes, is from Tim and Anna's Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/2 cups chopped chicken breast meat 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup milk 1/2 cup shredded Monterey Jack cheese 1 (10 ounce) package frozen broccoli 1/2 cup chopped green onion 1 teaspoon dried basil 1/2 teaspoon ground black pepper
**Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the chicken, soup, milk, cheese, broccoli, green onion, basil and pepper. Mix well and spread mixture into a lightly greased 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 50 minutes, until bubbly.
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