After several blog postings on recipes for Casseroles it was suggested that I might consider posting casserole/hot dish recipes sent by readers. I would not be able to try out at this time with an upcoming Texas trip but certainly would consider posting your favorite for others to try. Just copy your recipe in the comment box at the end of the posting and it will go to my email.
Today will post a recipe that I had not thought about for years. It was sent to me by my cousin whose adult children still request this recipe. Chicken-Broccoli hot dish was typical of the 60's and 70's when canned soups began to change the way women cooked. Since both of us came from large families our mothers looked for ways to incorporate veggies into the meal to make it more nutritious. But mostly I remember my mother serving this meal frequently for her bridge groups.
CHICKEN-BROCCOLI HOT DISH
- 4 boneless, skinless chicken breasts
- 2 boxes broccoli spears or florets (cuts)
- ½ cup real mayonnaise
- 1 can condensed cream of chicken soup
- ½ Tbsp. lemon juice
- 1 can french-fried onions
- · Bake chicken breasts until done. Cube meat into bite-size pieces.
- · Defrost broccoli and drain until dry. Arrange broccoli on bottom of 8x8” buttered pan. Season with salt and pepper.
- · In a separate bowl, combine mayonnaise, soup and lemon juice. Add chicken to mixture. Pour and spread over broccoli. *
- · Cover with foil and bake 40 minutes at 350 degrees.
- · Uncover, sprinkle with french-fried onions, and bake for 5 minutes more.
- · Nice served with cranberry sauce.