"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eva Dupree's Chicken Broccoli Casserole Recipe

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This recipe for Eva Dupree's Chicken Broccoli Casserole, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Polly Dupree Foster
Added: Monday, September 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 - 3 lb. chicken cut-up
2 - 10 oz. pkgs. frozen broccoli spears
1 - 8 oz. pkg. grated american cheese
1/2 cup margarine
1 - 3 oz. can drained mushrooms
1 cup chicken broth
3/4 cup cracker crumbs

Directions:
Directions:
Cook chicken until done. Let cool. Debone and set aside. Cook broccoli according to directions on pkg.
Drain and set aside. Combine cheese, margarine, mushrooms, and broth in a pan. Cook over medium heat until cheese melts. Grease a 8 in. square pan.
Put cracker crumbs in bottom of pan, layer broccoli
and chicken on top of cracker crumbs. Pour cheese sauce on top. Bake at 350 for 30 minutes.

Personal Notes:
Personal Notes:
Eva is the wife of William 'Bill' Dupree

 

 

 

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