We spent the weekend in Whistler for my staff post-Games celebration. It was a lot of fun, lots to celebrate, and skiing was phenomenal. Arriving back, I was exhausted and just wanted some comfort food for dinner, and something that would be very easy to make so I could have a nap. Remembering a casserole we used to have as kids, I thought I would try my hand at it. I had asked my mom for the recipe a few years ago, and luckily had saved the email! My sister's and I loved this dish, until one of my sister's went downstairs while my mom was preparing it and saw that it included cream of mushroom soup. So funny how kids will love something until they know what's in it. This recipe originally comes from my godmother, and has been adapted because I didn't read the entire recipe before I started (again, I was really tired and do not recommend that).
Mom's Chicken and Broccoli Recipe
- 4 - 6 boneless skinless chicken breasts
- 4 - 6 cups chopped broccoli florets
- 3 cups (approx) shredded cheddar cheese
- 2 cans of cream of mushroom soup
- 1/2 cup of vegetable broth
- 2 tbsp melted butter
- 1/2 cup fine bread crumbs
In greased casserole dish, place broccoli florets. Cut chicken into a bit larger than bite size pieces. In cast iron pan, cook chicken on medium until no longer pink inside, about 6-10 minutes, depending on the size of the chicken pieces. Place on top of broccoli.
Cover with shredded cheese. In bowl, mix mushroom soup with vegetable broth, pour over entire dish. Top with mixture of melted butter and bread crumbs. Bake in 350 oven for 35 minutes.
I served this over rice, and it was really good, and I have a feeling it will taste even better for lunch tomorrow.
1 comment:
and it was awesome!
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