Today is Eric's birthday and we've already covered many of his favorites, like Twice Baked Potatoes and Chimichangas, so I thought I would put in Chicken and Broccoli Casserole. It used to be one of his favorites, but I don't know anymore. I still like it, though, and we make it a couple of different ways. Here's the first one:
Chicken and Broccoli Casserole
1 - 2 lbs. of chicken breast, cut up.
(The original recipe called for 2 whole chicken breasts to be boiled in water seasoned with garlic salt until tender, about 1 hour. Skin, bone, and cut into bite-sized pieces. Now I use boneless chicken breasts that cook in about 15-20 minutes. You could also use rotisserie chicken just as easily.)
1 large bunch of broccoli, cleaned and cut into spears.
(Cook in salted water until crisp tender, do not overcook.)
1 cup of grated Cheddar/Jack cheese
1 can Cream of Mushroom Soup
1/4 cup broth from chicken breasts
1/2 cup mayonnaise
1 tsp mustard
3 shakes of Worcestershire sauce
Place broccoli in bottom of 9x13 pan. Top with chopped chicken. Top with sauce, covering all of the chicken and broccoli. Then top with cheese. Bake at 350 for 25 minutes or until bubbly.
Everything is the same except that you start at the bottom with 2-3 cups of cooked rice.
Mix 3 cups of cooked rice with a small jar of Cheez-Whiz. Put that in the bottom of the 9x13 pan, then top with everything else.