Crock Pot Chicken Parmesan ~ by Sarah

Why, hello, Richelderfers' Recipes!  Long time no post!  

Tonight I made something worthy of posting, so I want to make sure I can find the recipe again in the future.  I wanted to make something in crock pot, so after searching Pinterest for awhile, I found something that I thought everyone in the family would enjoy.  And we definitely did!  This was super good and super easy.

Here is the recipe and directions and then I'll give my tips:

Ingredients: 4 boneless, skinless chicken breasts 2 eggs, beaten 1/2 cup Italian seasoned bread crumbs 1/4 cup Parmesan cheese 1/2 teaspoon oregano 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon kosher salt 1 tablespoon olive oil 4 slices mozzarella cheese 24 oz jar marinara sauce
Directions: Pour olive oil in the bottom of the slow cooker. Place beaten egg in a shallow bowl. Mix bread crumbs, Parmesan, oregano, garlic powder, pepper, and salt in a second shallow bowl. Dip chicken breasts in egg and then in bread crumb mixture, coating both sides. Place breaded chicken in the crockpot and top each with a slice of mozzarella. Pour marinara sauce over chicken. Cook on high for 4 hours or low for 6-8 hours.

**My two cents:

• Four hours in the crock pot was too long because the chicken basically fell all apart and was a little shredded when I pulled it out.  I'm not sure how to remedy this.  Maybe less time?  I think next time I make it I will use the crumb recipe and then bake it in the oven and will add the sauce before serving.  (First I'll simmer the sauce to heat it up.)
• It's almost not enough sauce, so next time I'll probably use two jars.
• I served it all over spaghetti noodles and it made it even better!

P.S. I can't post a picture because I didn't take one and the website I got it from won't let me steal theirs.  Here's the link to the site if you want to see it: http://www.mostlyhomemademom.com/2013/07/crockpot-chicken-parmesan.html#_a5y_p=1050189

Weight Loss Magic Soup ~ by Sarah

Now, don't get all excited about the title.  There's really nothing "magic" about it.  You're just supposed to eat it for lunch, snack, and dinner for two weeks and then you'll supposedly lose weight.  Well, duh.  But I'm pretty sure that if I ate this three times a day for 14 days, I would never want to eat it ever again.  But it is a delicious soup and very, very filling.  It makes a TON--like almost more than my big crockpot could hold--so make sure you freeze it or halve the recipe if you don't think you'll get through it in a week.  Wes and I are both taking it for lunch and it looks like it's going to be the perfect amount to get us through the week.  It is delicious, fresh, and will keep you full!

Ingredients:

2 cans chicken broth (I used low-sodium)
3 cups V-8 juice (you can use low-sodium V8--which I did--or even tomato juice)
2 cans Italian diced tomatoes
1 small onion, diced
2 cloves minced garlic
1 package sliced mushrooms
3 carrots, peeled and sliced
1 zucchini, diced
1 yellow squash, diced
2 cups fresh or frozen green beans
1 can kidney beans, drained and rinsed
3-4 cups shredded cabbage
1 tsp. Italian seasoning
salt and pepper to taste
3 chicken breasts, boiled and cubed (This is my addition.  There is no way I can do lunch without meat, so I added it.  I'm sure it still keeps the calories low.)

Directions:
In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked.  (This is where I will do things differently last time.  This filled my crockpot SO full that it took forever for the soup to begin to boil and I actually had to cook it on high for about 4 1/2 hours.  So next time I will put it in my Dutch oven on the stove so that I can stir it and not have it take so long.)  This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.

Obviously not my picture...

Here is the link to the original post: http://www.favfamilyrecipes.com/2014/01/weight-loss-magic-soup.html

Tortilla Soup ~ by Sarah

I found this recipe on Pinterest after wanting to find a good soup to take to Mom's for Christmas Eve.  It was definitely delicious!  I did all the prep work that morning, so putting it together was really easy.  It smelled wonderful while it was cooking and tasted even better!

Ingredients:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1-½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon olive oil
1 cup diced onion
¼ cup diced green bell pepper
¼ cup red bell pepper
3 cloves garlic, minced
1 can (10 oz. can) Rotel Tomatoes And Green Chilies
32 ounces, fluid low sodium chicken stock
3 tablespoons tomato paste
4 cups hot water
2 cans (15 oz. can) black beans, drained
3 tablespoons cornmeal or masa
5 whole corn tortillas, cut into uniform strips around 2 to 3 inches

Garnishes:
sour cream
diced avocado
diced red onion
salsa or pico de gallo
grated Monterey Jack cheese
fresh cilantro

Directions:
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese. (The garnishes really make the soup delicious.)

(Not my picture...)

Chicken and Cheese Lasagna Roll-Ups ~ by Sarah

This is a Pinterest recipe I came across, but I modified it some.  Very easy and very delicious!  I definitely recommend!

 
Ingredients:
3 cups chopped cooked chicken (I boiled three chicken breasts and chopped them up)
1/4 cup milk
1/8 teaspoon white pepper (I used black)
1 cup Ricotta cheese
1/4 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
8 lasagna noodles, cooked and drained
2 cups marinara sauce (I think Barilla is the best...)

My additions:
fresh basil, chopped
mozzarella, shredded

Directions:
In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. In a 13x9-inch baking dish, spread 1 cup spaghetti sauce. Arrange lasagna rolls, seam-side down in sauce in baking dish. Top with remaining spaghetti sauce. Cover. Bake at 375 degrees F for 30 minutes or until hot.

My modifications:
I warmed up the marinara sauce in a pan and added the fresh basil and let it simmer for a few minutes to get the herb's flavors.

I also baked it (covered) for about 25 minutes, then took off the foil, added the mozzarella, then cooked it until the cheese was bubbly.

Not my picture and not the picture from the website where I got the recipe, but it looks very similar!

Chicken Divan ~ by Sarah

Years ago, Wes went elk hunting over in Prairie City where his grandparents and aunt and uncle live.  He came home with this recipe from Aunt Vonna and it got lost in the depths of my recipe drawer.  Then Dad got the three of us girls a cookbook for Christmas and I saw this exact recipe, so I dug the original out of the drawer and compared them.  They are the same except for one thing: Aunt Vonna's recipe calls for crackers on the top.  Frankly, I can't imagine this recipe without them!  It is so delicious and really easy!

Ingredients:

1 1/2 to 2 c. fresh or frozen broccoli, chopped

2 c. cooked chicken or turkey, chopped

1 can cream of chicken soup

1/3 c. mayonnaise

1/2 t. curry powder

1/2 t. lemon juice

1 c. grated cheddar cheese

buttered cracker crumbs

Directions:

Preheat oven to 350.  Spread broccoli evenly on the bottom of a 9x9-inch pan.  Cover with chicken pieces. Mix soup, mayo, lemon juice, curry, and cheese.  Pour mixture over chicken and smooth out.  Top with cracker crumbs.  Bake 45 minutes or until bubbly.

Chicken Enchilada Casserole ~ by Sarah

I found this recipe in my Pioneer Cookbook.  I modified it a little bit to make it more like the chicken enchiladas I make and we love.  It turned out to be very good!

Ingredients:
8 corn tortillas, cut into eighths
4 boneless, skinless chicken breasts, cubed and cooked
1 bunch of green onions, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. chicken broth (I would recommend low sodium--there's enough salt in everything else and you don't want it to be too salty)
1 medium can diced green chilies
4 oz. cheddar cheese, shredded
4 oz. jack cheese, shredded
2 small cans sliced black olives


Directions:
Cook cubed chicken.  Add green onions and chilies.  Simmer for 10 minutes or so to let some of the juices evaporate.

Find a cute little chef to help you:

Place half of tortillas in the bottom of a greased 9x13-inch pan.  Mix chicken, onions, chilies, soups, broth, olives, and half of each cheese in large bowl.  Put half of the mixture on top of tortillas.  Place other half of tortillas on mixture in pan.  Follow with the final soup/chicken mixture.

Top with remaining cheese and bake at 350 degrees for 35 minutes or until bubbly.

Frank's Redhot Buffalo Chicken Dip ~ by Sarah

Cousin Amy brought this to Thanksgiving as an appetizer and we all loved it!  Serve it with bread, crackers, celery, and/or carrots...it will be a hit!

INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS: HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth. MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Spicy Chicken-Corn Chowder ~ by Sarah

I got this recipe from Aunt D'Lynn.  (I think she got it from Better Homes and Gardens.)  It is good, but yowzers it's spicy!  And I even was very conservative with the spicy stuff.  So if you like spicy, you'll love it.  If you're like me and spicy things make you run for a glass of milk, you might want to just barely spice it up.  Because it would be delicious even without the heat!  I think next time I make it I will eliminate all things spicy and maybe add some smoked paprika.

Ingredients:
8 slices bacon, chopped
1 lb. (about 4 boneless, skinless breasts) bite-sized raw chicken pieces
1 1/2 c. chopped red sweet pepper
1 c. chopped sweet onion
1-2 chopped jalapeno peppers (I used half of one and it was spicy enough for me!)
4 minced garlic cloves
1/3 c. flour
6 c. reduced sodium chicken broth
2 large Yukon potatoes, chopped
2 c. frozen corn kernels
1 1/2 c. whipping cream
1/2 t. cayenne pepper (I used 1/4 t. and it was plenty for me!)
2 bay leaves

Directions:
(I used my Dutch oven to make this in--worked perfectly!)  Cook bacon.  Remove.  Reserve 1 T. drippings.  Add chicken.  Season.  Remove.  Add pepper and onion.  Cook till tender.  Add jalapeno and garlic.  Cook 3 minutes.  Stir in flour.  Cook 1 minute.  Add broth and potatoes.  Boil, then reduce heat.  Cook, uncovered, 10 minutes.  Stir in bacon, chicken, corn, cream, cayenne pepper, and bay leaves.  Simmer 15 minutes, stirring occasionally.  Remove bay leaves and serve.

I stole this picture from Better Homes and Gardens.  I forgot to take my own and Wes loved this (he loves spice so much he even added Frank's Hot Sauce!) so it didn't last long!

Penne With Chicken Thighs ~ by Sarah

I saw this on The Pioneer Woman's website the other day and wanted to try it because it looked quick, easy, and good!  It was delicious--who knew chicken thighs could be so tasty?!?

**Note...make sure you remember that you need to allow for 1 1/2 hours of baking time!

Click here for her step-by-step instructions with pictures all along the way: http://thepioneerwoman.com/cooking/2011/10/penne-with-chicken-thighs/

Ingredients

• 8 whole Chicken Thighs, Bone-in, Skin-on
• Salt And Pepper
• 2 Tablespoons Olive Oil
• 1 whole Large Onion, Diced
• 4 cloves Garlic, Minced
• 2 jars (24 Ounces Each) Marinara Sauce
• Fresh Basil - To Taste
• Parmesan Cheese, For Sprinkling
• 16 ounces, weight Penne Or Rigatoni

Preparation Instructions

Preheat oven to 300 degrees.

Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch oven over medium-high heat. Brown chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove to a separate plate.

Pour off all but 1 tablespoon grease/oil. Add onions and garlic to pan and stir around to cook, about 2 to 3 minutes. Pour in marinara sauce and stir to heat. Add chicken thighs back into the sauce. Cover and place pan in the oven for 1 1/2 hours. (You may also simmer on the stovetop on the lowest heat possible.)

Cook the pasta according to package instructions Serve 1 chicken thigh with sauce over pasta, adding more marinara if needed. Sprinkle with Parmesan and serve. (For smaller children, you can cut the meat off the bone for them. Chicken is very tender!)

(Pioneer Woman photo)

Chicken Fajita Marinade ~ by Sarah

I got this from allrecipes.com and added chili powder to give it a little kick.  Delicious!

Ingredients:
* 1/4 cup beer
* 1/3 cup fresh lime juice (it took about 5 limes to get this amount)
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 tablespoon brown sugar
* 1 tablespoon Worcestershire sauce
* 1 tablespoon chopped cilantro
* 1/2 teaspoon ground cumin
* salt to taste
* 1/2-1 teaspoon chili powder

Directions:
1. To prepare the marinade, stir together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin, chili powder, and salt; mix well.
2. To use marinade, pour into a resealable plastic bag, add up to 1 1/2 pounds of chicken breast, and mix until chicken is well coated. Marinate for 1 to 3 hours in the refrigerator.
3. Saute vegetables, remove from pan, cook meat, then add veggies back to meat mixture to blend flavors.  Serve as desired!

Cheers!

Chicken Pot Pie ~ by Sarah

This is a Pioneer Woman recipe and you must make this.  If you like pie you must make this.  If you like chicken you must make this.  If you like pot...oh, wait.  But still, you must make this!

Molly and Kelsey, you don't know what you're missing!

Ingredients:
3 celery stalks
3 medium carrots, peeled
1 large onion
4 T. (1/2 stick) butter
1/2 c. frozen peas
2 c. cooked chicken
1 c. all-purpose flour
2 c. chicken broth
1 chicken bouillon cube
1/4 c. white wine (optional)
1 c. heavy cream
1 t. thyme
1 t. kosher salt, or more to taste
black pepper to taste
pie crust (This link goes to a recipe for Mom's pie crust.  I used Pioneer Woman's pie crust recipe, but they are very similar...)

Directions:
Preheat oven to 400 degrees.  Begin by finely dicing the vegetables.

Melt the butter in a large pot or Dutch oven over medium heat.  Add the onion, carrots, celery, and peas.  Saute until the vegetables start to turn translucent, a couple of minutes.  Add the chicken and stir to combine.  Here's how I did the chicken: I boiled a young whole chicken, cooled it, removed the skin, and then picked off the meat until I had two cups.

Sprinkle the flour evenly over the vegetables and chicken and stir to combine.  Cook for a couple of minutes, stirring gently.  Pour in the chicken broth, stirring constantly.  Stir in the bouillon cube and wine, if using.  Pour in the cream and stir.  Allow the mixture to cook over low heat, thickening gradually, about 4 minutes.  Season with thyme, salt, and pepper.  Remove from heat.  Taste and adjust the seasonings as needed. 

Pour the chicken into a deep pie pan or small casserole dish.  (This made enough for me to fill two pie plates, so I made two and then covered one and froze it for later.) 

Roll out the crust so that it's 1 inch larger than the pan.  Place the crust on top of the chicken mixture and cut small slits in the top.  Press the crust gently into the sides of the dish to seal.

Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly.  Cool for 10 minutes before serving.

You can't believe how delicious this is!  The filling is so creamy and savory.  I loved it!

Roasted Lemon and Garlic Bird ~ by D'Lynn

I have no pictures, cause I forgotted....Pre-heat oven to 400 degrees.

Buy a *Bird. I usually get Foster Farms 5-6lb cause they aren't injected with salt water like their Arkansas cuzins....

Wash the *Bird with a clean cool water, pat it dry with a paper towel, and make sure you take the gizzards and pieces out of the inside. I usually cut some of the fat off it also.

Rub EVOO on the outside of the *Bird. Salt and pepper, and season with Garlic, Thyme, parsley, etc, the inside and outside heavily.

Cut a whole GARLIC bulb in half and a medium sized lemon in half. Shove all sections inside the *Bird.

Prepare WHITE or YUKON GOLD POTATOES. I prefer these over Russet because they don't disintegrate once they're cooked. Cut into quarters.
Quarter a bulb of ANISE.
Quarter a LEMON.
Add any other carrots, celery, etc....whatever veggies that you like roasted...Drizzle with EVOO and season with salt, pepper, garlic, thyme, etc....The garlic and lemon become very sweet thru the roasting process.

Put the *Bird in a roasting pan, dump veggies around the outside of it.

Roast for 1 hour with the *Bird uncovered or until it is browned nicely. Then cover the *Bird with foil and bake an additional 30 minutes.

*Bird is commonly known as a Chicken, but for Kelsey and Molly's benefit, we don't use that word!

Salsa Chicken Rice Bake ~ by Sarah

I got this recipe from Mary Hunt--she has the Everyday Cheapskate column in the newspaper.  It was good--my kids loved it! **Note...this was WAY better the second day. Absolutely delicious! So much better that next time I might make it the night before and refrigerate it all day before baking it.

Ingredients:
1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75-ounce) can condensed cream of chicken soup
1 (10.75-ounce) can condensed cream of mushroom soup
1 onion, chopped
1 1/2 cups mild salsa

Directions:
Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Meanwhile, place chicken breast halves into a separate saucepan, and fill the pan with water. Bring to a boil, and then turn heat to low and cook covered for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.

Preheat oven to 350 F. Lightly grease a 9 x 13-inch baking dish. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer half of the rice, half of the chicken, half of the soup and salsa mixture, and half of the cheese mixture in the prepared dish. Repeat layers, ending with cheese. Bake for about 40 minutes, or until bubbly.

Chicken Cacciatore ~ by Sarah

I got this recipe out of the newspaper a few years ago.  It is delicious and my family loves it!  Easy, too!

Ingredients:
2 t. olive oil
4 boneless, skinless chicken breasts
salt and pepper to taste
1 bell pepper cut into strips (I used half a green and half a red.)
1 regular-sized package sliced fresh mushrooms
1/2 c. dry red wine
1 1/2 c. marinara sauce
2 T chopped fresh parsley

Directions:
Heat oil in large nonstick skillet over medium-high heat.  Add chicken.  Season meat.  Cook 4 minutes per side.  Transfer chicken to a plate--set aside.  Combine bell pepper and mushrooms in skillet over medium heat.  Sprinkle with salt.  Cook 4 minutes, stirring occasionally.

Add wine and cook 2 minutes.  Stir in sauce; heat.  Return chicken to skillet; reduce heat and simmer about 10 minutes or until chicken is cooked through.  Flip the chicken at least once.

Top with fresh Italian parsley.  (But, if you're like me and accidentally buy cilantro instead of parsley, using dry parsley flakes is fine.)

I serve it with noodles.  (Usually I cook penne, but halfway through cooking them tonight I realized there were weevils, so I had to use regular spaghetti.)

The sauce is the best part, but it doesn't make a whole lot of it, so if you're feeding more than just a couple people, you might want to double the sauce. 

Salmon or Chicken Marinade ~ by Sarah

I love salmon, but let's face it, it pretty much tastes like whatever ingredients you use to prepare it.  This marinade recipe came from Wes's mom and it's delicious.  It can also be used on chicken...

Ingredients:
cracked pepper, to taste
1/4 c. olive oil
1/4 c. soy sauce
2 T rum (or a little more if you really like rum's flavor)
3 T lemon juice (freshly-squeezed or bottled)
5 whole cloves, smashed

Directions:
In a 9x13-inch baking dish, mix the above ingredients.  Place meat in marinade and refrigerate for a few hours.  Flip meat over and continue marinating for a few more hours.  Grill, bake, or fry meat in your desired fashion.  So good!

Mexican Crockpot Chicken ~ by Sarah

I actually found this recipe on a website for people with celiac disease (allergic to gluten).  I was trying to emulate the shredded chicken that Mexican restaurants make to put inside all of their shredded chicken dishes.  This is super easy and so delicious!  The first night we usually put it on tacos and the next night we do quesadillas.  You could also make taco salads, burritos, chimichangas, etc.

Ingredients: 
11/2-2 lbs. chicken breasts, trimmed
1 package taco seasoning (either original or chicken)
1 c. chicken broth
1 c. salsa or picante sauce

Directions:
Spray inside of crockpot with nonstick spray.  Place whole chicken breasts in bottom.  Sprinkle taco seasoning over chicken.  Pour broth over chicken and taco seasoning.  Pour salsa on top.  Do not stir.  Cook 6 hours on low.  When the chicken is done, mix all the contents together and use two forks to shred the chicken.

Chicken Enchiladas with Green Chili Cream Sauce ~ by Aunt D'Lynn

Our family got this recipe at the 1994 Striker Family Reunion. Heidi Klindworth brought two trays of this dish to the reunion and stuck them in the fridge. Being the hungry sort that our family is, they got heated up and eaten before the reunion really even started! Thanks for the excellent recipe Cousin Heidi!

4 Large chicken breasts, thawed and cut into strips
1 C Sour Cream
10-12 flour tortillas
1 lb of grated cheddar/colby cheese
1 small can of diced green fire-roasted chilies
1 medium yellow onion, diced
1 tsp of diced garlic
1 small can of sliced black olives
1 can cream of chicken soup
1 can cream of mushroom soup
2 TB of butter
2 TB of olive oil
1 bunch of green onions, chopped
salt and pepper to taste

In a large saute pan, melt butter with olive oil, yellow onion, and green chilies. Add chicken and saute over low/med heat until chicken is cooked through. Salt and pepper strips lightly.

Add 1/2 lb of cheese, the cans of chicken and mushroom, and sour cream. Mix until all ingredients are incorporated and creamy. Add olives.

Fill each flour tortilla with mixture and create wraps. Place in a baking dish. Once dish is filled, use the left over sauce and pour over the wraps. Place foil over the baking dish.

Bake at 350 degrees for 20 minutes. Remove the foil and add a layer of cheese over the top. Place dish back into the oven for 10 minutes. Remove and enjoy!

Chicken-Broccoli Casserole ~ by Sarah

This recipe has been Mom's church potluck staple for years.  It's creamy and delicious and a meal in itself!

Ingredients:
3-4 cooked and cubed chicken breasts (I boiled mine)
1 onion, chopped
3 t. butter, divided
2 10-oz. packages frozen chopped broccoli
1 can cream of chicken soup
2/3 c. mayonnaise
1/3 c. evaporated milk
1 t. lemon juice
1 1/2 c. cheddar cheese, grated
2 c. dried bread crumbs (I bought dressing crumbs in the bread aisle)
garlic salt, seasoned salt, pepper to taste

Directions:
Saute onion in 2 t. butter.  Combine soup, mayonnaise, evaporated milk, and lemon juice.  Add onion.  Layer chicken, then broccoli, then soup mix in 13x9-inch pan.  Top with cheese.  Saute bread crumbs in 1 t. butter, then spread on top of cheese.  Bake at 350 degrees for about 35 minutes--until cheese is bubbly. 

It smells so delicious when it's cooking!  Your family will become impatient!

 

Yummy!