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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a really good chicken recipe that can be kept frozen. It also works well for a company dish. It can be made ahead. I sometimes use boneless chicken thighs instead. If you don't want to use sherry you could use vermouth or just extra water. I serve this with an Almondine Rice. You can also sub cream of chicken for cream of mushroom. Ingredients:
10 boneless chicken breasts |
3 (16 ounce) packages frozen broccoli |
3 1/2 cups shredded swiss cheese |
2 (10 1/2 ounce) cans cream of mushroom soup |
2/3 cup light cream |
2/3 cup sherry wine |
1 teaspoon worcestershire sauce |
salt |
pepper |
potato chip |
Directions:
1. Simmer chicken breasts in boiling water for 20 minutes.
2. Remove and discard the skin.
3. Chop or shred into bite size pieces.
4. Cook broccoli until crispy tender about 10 minutes.
5. Grease the bottom of a open flat casserole with butter.
6. Place broccoli on the bottom.
7. Scatter chicken evenly on top of the broccoli.
8. Sprinkle all the cheese on top of that.
9. If desired freeze at this point.
10. Next step combine remaining ingredients and pour sauce on top and top with crushed potato chips.
11. Bake for 30 minutes at 400 degrees.
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