"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken Bake with Broccoli Recipe

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This recipe for Chicken Bake with Broccoli, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marsha & Tony Booth
Added: Tuesday, March 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 skinned chicken breasts (can use skinned and boned)
1-1 1/2 bunches raw broccoli or florets
1 can drained artichoke hearts in water
1 can cream of chicken soup ( I use fat free)
1/4 + 1/2 of 1/4 c. mayonnaise (I use light mayonnaise)
3/4 c. grated cheddar cheese

Directions:
Directions:
In an oven proof dish layer raw broccoli cut into spears or florets. Scatter artichoke hearts on top. Remove skin and any fat from the chicken breasts and arrange chicken in a single layer on top of the broccoli and artichokes. Combine soup, mayonnaise, garlic, salt, pepper and lowery seasoning (if you like) and spoon over chicken. Top with cheese and bake uncovered for 1 hour at 350

Personal Notes:
Personal Notes:
Can assemble ahead of time and freeze to use later. Delicious!!

 

 

 

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