This recipe is my Mom's, so please note that she gets all of the credit.
Over the years, we've continually requested this dish for birthdays, holidays, & get-togethers. Now I make it when I want to share something really, really good with our friends or if I am going out of town & want to leave John with an easy, go-to dinner. This casserole is so simple & it reheats well, so I recently made some for our friends who just had a baby only a week & a half ago (I also doubled the recipe, so that I would have one casserole to keep for ourselves at home).
INGREDIENTS
----------------------------
4 Grilled Chicken Breasts
2 Packages of Frozen Broccoli Florets
1 Cup Shredded Cheddar Cheese (sometimes I use Shredded Colby Jack or Sharp Cheddar)
1 Can of Campbell's Cream of Celery Soup (Cream of Mushroom or Cream of Onion work
well too)
1 Cup of Mayonaisse
2 Eggs (Well Beaten)
1 Tablespoon Lemon Juice
4 Tablespoons of Butter
Half a Sleeve of Ritz Crackers
Pinches of Salt & Pepper
PREPARATION
---------------------------
Preheat oven at 350 degrees Fahrenheit.
Cook & drain the broccoli well. Grill the chicken in a large skillet (add salt, pepper, & additional seasonings now if you'd like; I sometimes add ancho chile pepper for a little kick). Cut both broccoli & chicken into smaller pieces & set aside.
In a large bowl, mix the shredded cheese, cream of celery, mayonaisse, eggs, & lemon juice well with a large spoon. Fold in all of the broccoli & the chicken until everything is distributed evenly.
Transfer the mixture into a greased casserole pan. Crumble the crackers overtop & dot with butter. Bake for forty minutes (hit broil at the end for a few minutes if you want to brown the top a little extra like I do; just keep a watchful eye on it, so it doesn't burn) & cool slightly before eating or refrigerating for later. And enjoy the leftovers next day for lunch (if it's not completely devoured in one sitting).
*For vegetarians -- sub the chicken for 2 or 3 extra eggs (well beaten & seasoned with salt & pepper) & add additional vegetables like diced onions & mushrooms.
No comments:
Post a Comment