| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Eggs |
Swiss |
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Onion; chopped |
| 1 |
ts |
Vegetable oil |
| 1 |
pk |
(10-oz) frozen chopped broccoli; thawed |
| 1 |
c |
Chopped cooked chicken |
| 1 |
c |
Shredded Swiss cheese |
| 2 |
|
Eggs |
| 1 |
c |
Low-fat milk |
| 2/3 |
c |
Basic baking mix |
| 1 |
ts |
Prepared mustard |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Thyme |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
1. Preheat oven to 400 degrees. Coat inside of 9-inch pie plate with
nonstick cooking spray. Saute onion in oil in nonstick skillet until
tender. Combine broccoli, chicken, cheese and onion; spread evenly over
bottom of prepared pie plate.
2. Blend eggs, milk, baking mix, mustard, salt, thyme and pepper in
blender or food processor. Pour over chicken mixture.
3. Bake for 30-35 minutes until browned on top and knife inserted in
center comes out clean. Cool 5 minutes. Cut in wedges and serve.
FAMILY CIRCLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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