| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
pk |
Frozen broccoli spears |
| 6 |
|
Chicken breasts; cooked and cut up |
| 1/2 |
cn |
Cream of chicken soup (I use whole can and omit the mushroom soup) |
| 1/2 |
cn |
Cream of mushroom soup |
| 1 |
c |
Sour cream |
| 1 1/4 |
c |
Grated cheddar cheese |
| 3 |
tb |
Milk |
| 3 |
tb |
White wine |
|
|
Garlic salt |
|
|
Butter; paprika |
|
|
Toasted; slivered almonds |
INSTRUCTIONS
From: Catherine F Ramey <rameycf@MAIL.AUBURN.EDU>
Date: Fri, 9 Aug 1996 14:55:10 -0500
Cook broccoli spears as directed on package and drain thoroughly. Break
chicken into small pieces. Place broccoli in bottom of casserole (2 qt. or
larger). In saucepan, mix cans of soup, sour cream, 1 cup cheese, milk and
wine. Heat gently to melt cheese, stirring often. Do not boil. Place
chicken pieces over broccoli. Sprinkle with garlic salt and dot with
butter (about 3 Tablespoons). Sprinkle top with remaining cheese. Pour soup
mixture over all and sprinkle with almonds and paprika. Bake for 45 minutes
at 375.
NOTE: This is also good with Pepperidge Farm Herb Stuffing Mix sprinkled
on top instead of (or in addition to) the almonds.
EAT-L Digest 8 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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