2 -10 oz. pkgs. of frozen broccoli spears cooked (not mushy) [560 g]
6 large skinless/boneless chicken breasts
1 cup Cheddar cheese [114 g]
6 slices of bread (make sure the bread is a few days old and is hard) Sauce:
1 cup Mayonnaise [224 g]
1 can cream of mushroom soup
1 can cream of chicken soup
1 tbsp lemon juice
Mix Mayonnaise, both soups and lemon juice to create a sauce. Use a fork (to beat the fixture) to make sure they blend well together.
Place breasts in pot and cover with enough water to cover. Adjust heat to "low" and cook for 45 minutes. When cool enough to handle, cut chicken into bite size chunks.
Lightly coat glass casserole dish with oil or you can use a spray. Line broccoli across bottom of pan. Evenly distribute chicken over broccoli. Cover with sauce and sprinkle with 1 cup Cheddar cheese. Brown 6 slices of bread (old bread -hard). Break them up into crumbs and sprinkle over cheese. Bake at 350°F for 35 to 45 minutes. Remove from oven when bread crumbs have browned to your liking.
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