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Chicken and Broccoli Bake Recipe

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This recipe for Chicken and Broccoli Bake, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ferrell Bailey
Added: Saturday, September 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-5 boneless skinless chicken breasts, cubed
(rotisserie chicken works well, too)
1 small pkg. frozen broccoli
2 cans cream of chicken soup
1 c. milk
1 c. mayonnaise
2 tsp. lemon juice
4-6 c. cooked rice
1 1/2 - 2 c. cheddar cheese, shredded
1/2 c. butter or margarine, melted
1 1/2 pkg. Ritz crackers, crushed

Directions:
Directions:
In a skillet, cook cubed chicken breasts on medium heat in 3/4 c. water, until no longer pink in the middle. (If using rotisserie chicken, skip this step.)

In medium saucepan, cook broccoli according to package directions.

In a medium bowl, combine soup, milk, mayonnaise and lemon juice. Add cheddar cheese.

In small bowl, add melted butter to crushed crackers, stirring until thoroughly combined.

Spread broccoli and chicken evenly over the bottom of a 9x13x2 in. pan. Add the sauce and spread evenly. Sprinkle buttered cracker crumbs on the top. Bake at 350 for about 20 minutes, or until edges are bubbly. Serve over hot rice.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This reheats very well! Just combine rice and casserole when refrigerating so the rice doesn't dry out.

 

 

 

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