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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe was given to me by the wife of an engineer with whom I worked in Williston ND about 25 years ago. It got misplaced for about 15 years and recovered only a month or so ago. It's so good, we've fixed it twice since then. Prep time does not include time to thaw broccoli and chicken. Ingredients:
4 whole boneless skinless chicken breasts, cooked until barely done |
2 -4 tablespoons lemon juice, more to taste (sauce should taste lemony! ) |
2 (10 3/4 ounce) cans cream of chicken soup (or 1 each cream of chicken and cream of mushroom) |
2 (10 ounce) packages frozen chopped broccoli, thawed and drained well |
1 cup mayonnaise (or 1/2 cup mayonnaise and 1/2 cup milk) |
salt & freshly ground black pepper |
1 cup shredded sharp cheddar cheese, more to taste |
Directions:
1. Cut each chicken breast in half and arrange on top of broccoli in a 9 x13 baking dish.
2. Mix soup, lemon juice and mayonnaise, and season to taste with salt and pepper.
3. Pour over chicken.
4. Top with cheddar cheese.
5. Bake at 375 degrees F for 30 minutes.
6. Note: Whenever boneless skinless chicken breasts are on sale, we season a bunch of them generously with granulated garlic, seasoned salt, and freshly ground black pepper, wrap them in foil, and bake them until just done.
7. We freeze 3-4 half breasts to a Ziploc bag, and use them for quick dishes such as this one.
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