"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

Chicken and Broccoli Casserole Recipe

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This recipe for Chicken and Broccoli Casserole, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karl and Diane Petersen
Added: Tuesday, June 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cooked chicken
1 head of broccoli cut up
2 cans cream of chicken soup
1 1/2 cups mayonnaise
grated cheddar cheese
bread crumbs or croutons
paprika to taste
black pepper to taste

Directions:
Directions:
Cut cooked chicken into pieces slightly bigger than bite size and place into an ungreased 9x13" baking dish. Wash and cut up approximately 1 head of broccoli and disperse among the chicken. In a separate bowl make a sauce by combining 2 cans cream of chicken soup together with 1 1/2 cups mayo, black pepper and paprika to taste. Pour sauce over top of chicken and broccoli mixture. Next sprinkle a layer of grated cheddar cheese over the chicken and broccoli. On top of the cheese sprinkle a layer of bread crumbs (or try crushed up croutons for a bit of extra crunch and flavor). Cook uncovered for 30 minutes at 350. Serve over a bed of rice or with cooked potatoes.

 

 

 

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