Here is an easy recipe for Chicken and Broccoli Casserole. For added nutrients, you can add some chopped cauliflower and spinach. These things take on the taste of whatever seasoning you use.
Chicken and Broccoli Casserole
Chicken, cooked in chicken broth and shredded (I baked mine all day in a little bit of water and seasoning)
32 oz. broccoli, steamed and chopped (I added minced onion and a bit of seasoning)
Fresh garlic
1 large onion, chopped and sauteed
2 cans mushrooms, drained
16 ozs. pasta, cooked and drained
Seasoning
1 tsp. lemon pepper
Basil, 1 tsp.
1/3 c. milk
8 oz. Velveeta
1 can cream of mushroom and 1 can cream of chicken
TOPPING:
2 sleeves of ritz browned with a bit of butter
Mix all ingredients together (with the exception of the topping). Stir Stir Stir. Place in a greased 13×9 pan. Add topping. Bake at 350 for about 35-45 minutes.
This Chicken and Broccoli Casserole is yummy. Big Daddy is not a fan of the whole chicken/broccoli combo, but the rest of the crew sure does like it!
This actually made enough for 2 – 13×9 pans. We ate one (with some leftover) and I placed the rest in an aluminum 13×9, covered, and froze for another time.
Even when I’m this sick…I can still rock in the cooking department.
