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Sunday, November 14, 2010

Chicken, Broccoli and Cheese Casserole

A  friend of mine loaned me her favorite recipe collection. I skimmed the pages and the other night I decided to try a variation on one of her recipes. The biggest difference is that I substituted cream of chicken soup for the cream cheese (I didn't have any). The texture would change some using cream cheese, it would be thicker, richer and creamier but would say mine has less calories. I'll post both recipes and give you the two for the price of one deal - two recipes, one posting - then you can try either or a combo of both.


Barb's version Chicken and  Broccoli Casserole
1 stick butter or margarine
2 cups diced celery
1 cup diced onion
1/4 cup diced green pepper
8 oz. sliced mushrooms
1 lb. broccoli
1/4 lb. cooked chicken
1 lb. cream cheese
1 T. salt
1 t. pepper
1/4 t. garlic salt
1 t. Greek seasoning

Saute' vegetables in butter until tender. Add chicken and seasonings. Stir in cream cheese and mix well, stirring over low heat until cheese is melted.
Pour into sprayed casserole dish and heat in oven at 350 until top is golden brown (25-30 minutes).

Jan's version Chicken, Broccoli and Cheese Casserole
3 T. butter or margarine
1 stalk diced celery
1 small diced onion
1/4 cup diced green pepper
1 pkg. frozen broccoli
2-3 medium chicken breast
1 can cream chicken soup
1 t. salt
1 t. pepper
1 t. garlic powder
1 t. paprika
3 slices Velveeta cut in small cubes
1/2-1 cup cooked white rice
1/2- cup shredded cheddar cheese for topping

Preparation -
Cut chicken breast into small chunks. Heat 1 T. oil in large skillet and add chicken. Sprinkle with salt and pepper, stirring until cooked through, about 10 minutes. Add vegetables and saute' until tender, about 5 minutes. In small bowl combine cream soup, Velveeta chunks and spices. Pour into skillet and stir to combine well. Stir in broccoli and rice; mix well. Cover and let simmer 10 minutes, just to begin to melt cheese. Pour into sprayed 13x9 casserole dish, sprinkle with shredded cheese and bake at 350 for 25-30 minutes. Let set for 5 minutes or so. Serves 6-8.

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