| 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
A Message from our Provider:
“No one has been misunderstood like God”