If you want to have leftovers of this dish, you better make sure you have all the chicken breasts that the recipe calls for because they are going to disappear quickly! I try and make sure that I have at least a 1/2 to one whole chicken breast per person that I am serving, depending on the side dishes that I have to go along with it. This really is a meal all in one, but you can cook up some rice or mashed potatoes for extra filler.
Even my picky kids enjoy this “grown-up” meal.
Ingredients
5-6 boneless, skinless chicken breast
2 bunch fresh broccoli, cut into spears
1 box mushrooms, fresh, sliced
8 oz Daisy sour cream
1 can(s) Campbell’s cream of chicken soup
1 can(s) Campbell’s cream of mushroom soup
3 c Kraft cheddar cheese, shredded
3 tsp spices, any kind you wish
Instructions
Preheat oven to 350 degrees. Spray 9″ x 13″ with Pam non-stick coating.
Precook chicken in water until tender. Cut into bite sized pieces. Precook broccoli until tender.
Combine sour cream and soups. Add spices and sliced mushrooms and stir until combined.
Place Broccoli on the bottom of baking dish. Put chicken pieces on top of broccoli. Spread sauce over all. Sprinkle cheddar cheese over top.
Bake in preheated oven for 30 minutes. Serve hot.
Excellent leftover dish.
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Quick Tip: Mix up your herbs and spices until you find something that you like.
Thank you Glori Of Food for this great photo.
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