| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (10 oz) broccoli spears; separated |
| 1 1/2 | c | Cooked; cubed chicken or turkey |
| 1 | cn | Cream of chicken soup |
| 1/3 | c | Milk |
| 1/2 | c | Shredded sharp Cheddar cheese |
| 1 | tb | Melted margerine |
| 1/4 | c | Dry bread crumbs |
INSTRUCTIONS
In shallow casserole (sprayed with Pam), arrange broccoli. Top with chicken or turkey. (The scraps can be used here.) Combine soup and milk; pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs; sprinkle over cheese. Bake, uncovered, in a preheated 400 degree oven for about 15 minutes, or until hot throughout and center is bubbly. Notes: This recipe was given to me by Ann Ainsworth who was a co-teacher many years ago. In fact, I have her daughter now in my 6th grade science class. This is a good way to use up the bits and pieces of the Thanksgiving turkey...and the leftovers can go to work next day to reheat in the microwave. I usually make a thick white sauce to use instead of the chicken soup if Rebekah is going to be eating this...the peanut/vegetable protein allergy. Just make the white sauce with water, bouillion cube, and flour. Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Nov 20, 1997
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