"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-Broccoli Casserole Recipe

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This recipe for Chicken-Broccoli Casserole, by , is from Red's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Brown
Added: Saturday, January 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts, cooked
3 pkgs. frozen broccoli spears
3 cans chicken-mushroom soup
1 1/2 cup mayo
2 tsp lemon juice
6 T sherry
3/4 cup sharp cheddar cheese, shredded
3/4 cup soft bread crumbs
2 T melted buter

Directions:
Directions:
Arrange cooked vegetables in 13 x 9 casserole sih. Cut cooked chicken into large bit size pieces and place over vegetables. Mix together soup, mayo, lmeong jiuice and sherry, pour over all. Sprinkle with cheese, crumbs and drizzle with melted butter over top.

Bake at 350 for one hour. Can prepare ahead and refrigerate (add 15 more min. to baking time.)

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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