| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Cooked broccoli florets |
| 2 |
c |
Cooked chicken; or more, diced |
| 2 |
cn |
Broccoli cheese soup |
| 2 |
tb |
Of your favorite dried chiles — normally I use Cayenne |
| 1/2 |
c |
Milk |
|
|
Croutons/stove top stuffing |
INSTRUCTIONS
NOTE: Chicken -- I like to simmer a couple breasts in water seasoned with a
couple dried chiles (japones) then skin, bone, and dice them.
1. Combine soups, chiles, and milk, mixing thoroughly.
2. Mix broccoli and chicken in casserole dish.
3. Pour 1/2 soup mixture into broccoli/chicken.
4. Mix well. (If the chicken was cooked before- hand and has cooled, you
might want to nuke this for 5-6 minutes just to warm it up.)
5. Pour remaining soup into broccoli/chicken, covering as much of it as
possible.
6. Sprinkle top liberally with croutons of stuffing.
7. Cook uncovered in 425 degree oven about 10 minutes, being careful not
to burn topping or nuke about 5/6 minutes covered. (You can substitute
Nacho Cheese Soup for one of the cans of soup and some of the chiles.)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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