(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)
4 cups cooked broccoli florets
2 cups cubed cooked chicken
1 can (10 ½ oz.) condensed cream of chicken soup
1/3 cup milk
½ cup shredded cheddar cheese
2 tbsp. plain dry bread crumbs
1 tbsp. butter, melted
- Preheat oven to 450 degrees
- Place broccoli and chicken into a 9” pie plate
- Combine the soup and milk with a whisk to blend
- Pour the mixture over the broccoli and chicken
- Sprinkle with the shredded cheese and set aside
- Combine the bread crumbs and butter
- Sprinkle the bread crumb mixture over the cheese
- Bake 20 minutes or until hot
- Serves 4 – serve with a salad and biscuits
NOTES:
- means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
- Canned soups are generally economical, and they can add richness to otherwise bland dishes. Cream soups, especially cream of chicken and cream of mushroom are especially versatile because of their flavors and consistency. By mixing a can of undiluted cream soup with a few other ingredients, you can make a quick yet rich sauce that pairs well with poultry, fish, pasta and other dishes for a satisfying meal. Because of a more health conscious society, many soup manufacturing companies now offer soups containing 25% less sodium as well as 98% fat free soups so there are many varieties to choose from today.
If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line. Be sure to include your name, address, and a telephone number in the event we need to clarify any information
