This is a throw-back recipe that came from my mom's friend, Janet Dillard, a hundred years ago. Brad didn't really like it because he doesn't like casseroles, but the rest of us like it a lot. It makes a bunch so proceed with caution.
Chicken and Broccoli Casserole
1 box frozen, chopped broccoli (thawed and drained)
2-3 cups cooked, shredded chicken
1 can cream of mushroom soup
1 can cream of celery soup
1 cup mayonnaise
1 tablespoon lemon juice
1 cup grated cheddar cheese
1 cup Pepperidge Farm seasoned bread crumbs (You can find these with the stuffing at Wal-Mart.)
Preheat oven to 350 degrees. Combine broccoli, chicken, soups, mayonnaise, lemon juice, and 3/4 cup cheese in a large bowl. Pour into a greased casserole dish. Stir together remaining cheese and bread crumbs (I always add more cheese), and sprinkle on top of casserole. Bake at 350 degrees for 30 minutes.
Family Rating:
Brad: ** (I told you he doesn't like casseroles.)
Jordan: ***
Eli: *****
Phoebe: ***** (She ate three helpings both nights we ate this!)
Overall Family Rating: 15/20
No comments:
Post a Comment