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Listed in: Casseroles / Dinner
4 chicken breasts
1 (8 ounce) package frozen broccoli florets
8 ounces pepperidge farm herb seasoned stuffing mix (Blue package)
1⁄2 cup butter or margarine, melted
1 (10 1/2 ounce) can cream of chicken soup (or cream of mushroom, celery)
3⁄4 cup Hellmann's mayonnaise
1⁄4 cup broccoli juice (reserved from cooking the broccoli)
1 teaspoon lemon juice (heaping)
2 teaspoons salt
1. In a large pan, cover chicken breasts with water, add 2 teaspoons salt and seasonings. Bring to a boil and simmer 1 hour. Let cool and break into large pieces.
2. Cook frozen broccoli as per directions, reserving 1/4 cup of liquid.
3. In a large casserole dish, layer 1/2 chicken pieces, then all of the cooked broccoli, then layer the rest of the chicken pieces.
4. Mix soup, mayonnaise, broccoli juice and lemon juice in a small bowl.
5. Pour soup mix over chicken & broccoli and poke through to make sure it seeps throughout the casserole.
6. Mix stuffing in melted butter and cover top of casserole with it.
7. Bake COVERED at 350 degrees for 45 minutes.
8. Uncover and bake 15 minutes longer to brown the top.
(Cook's note: I use a precooked rotisserie chicken unless I just happen to have chicken breasts on hand! I also sometimes use cream of celery soup and sometimes add a can of drained sliced mushrooms.)
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Recipe Cloud Tags:- cooking
- pepperidge
- chicken
- frozen
- cooked
- simmer
- teaspoon
- happen
- seasoned
- minutes
- lemon
- florets
- reserving
- stuffing
- casserole
- longer
- butter
- throughout
- cream
- precooked
