News From Terre Haute, Indiana

April 7, 2013

TRIED ’N’ TRUE: Chicken Broccoli Casserole

Jackie Lindley
Special to the Tribune-Star

TERRE HAUTE — This recipe comes from Fountain of Life Methodist Church of Buffalo, Ill.

We always like chicken and broccoli casserole. But it takes so many ingredients, and a lot of the time and I don’t always have all the ingredients.

This calls for chicken breast but I boil a whole chicken. You will have left-over chicken so either freeze it in plastic bags (be sure to label) or make chicken salad. Or using the broth, make some noodles or pot pie and freeze. This can make a lot of different meals.

Chicken Broccoli Casserole:

1 pound chicken breast, boneless skinless

1 package frozen broccoli, broken apart

1 can cream of mushroom soup

3 tablespoons mayonnaise

1 cup shredded Cheddar cheese

Boil chicken breast until cooked. Drain.

When cooled enough to handle, cut into 1-inch pieces.

In a square or round casserole dish, mix mayonnaise and soup.

Add broccoli and chicken and mix well. Sprinkle with cheese.

Bake 350 degrees for 20 minutes or until cheese is melted.

NOTE: Make sure you spray your casserole dish with nonstick coating.