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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Broccoli Bake Recipe

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This recipe for Chicken Broccoli Bake is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. margarine or butter
2 tbsp. vegetable oil
2 lbs. small chicken breasts (About 6 small)
1 can cream of mushroom soup
8 oz. mushroom stems & pieces
1/4 c. water
1 tsp. Worceshtershire sauce
1/2 tsp. dried thyme leaves
2 pkgs. frozen broccoli spears (20 oz. fresh spears)
1/2 tsp. salt
Directions:
Directions:
Heat margarine and oil in oblong baking dish, 13 ½ x 9 x 2 inches, in 400 degree oven until margarine is melted. Place chicken in dish, turning to coat with margarine mixture. If using chicken with skin, arrange chicken skin sides up; sprinkle with garlic salt. Cook, uncovered 30 minutes.

Mix soup, mushrooms (with liquid, if using canned), water, Worcestershire sauce and thyme. Rinse broccoli under running cold water to separate; drain. Remove chicken from oven; drain fat from dish. Arrange broccoli along sides of chicken; sprinkle with salt. Spoon soup mixture over broccoli.

Cook uncovered until chicken is done and broccoli is tender. About 30 more minutes. Garnish with paprika and ripe olives if desired.
Personal Notes:
Personal Notes:
Fresh mushrooms and garden broccoli garnishes this main dish; Betty Crocker provides the recipe. Serve it with mashed or baked potatoes for a quick, healthy meal.

 

 

 

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