Chicken Broccoli Bake
Renee Suitter
This recipe is 40 years old from the Heritage Cookbook, and I have made it often. I like it because the children will eat a lot of broccoli prepared this way. An added plus is that this dish is gluten free.
Put in a large sauce pan to cook on the stove:
8 chicken breasts, cut in fourths
3 cups of water
2 bay leaves
1 tsp. celery salt
1/2 tsp. dried onion flakes, (optional)
Simmer until firm, about 20 minutes. Cool and cut or slice into pieces; set aside. Meanwhile prepare the broccoli:
Purchase pre-cut florets of broccoli in packages at the store, or cut up your own stalks of fresh broccoli. If using pre-cut, trim off the brown cut ends. Cut the larger florets in half. Rinse them thoroughly in a colander under hot water and let them drain. Then place them close together, to cover the bottom of a 9 x 13 baking dish.
In a saucepan, mix then cook until it makes a thick, creamy sauce:
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. salt
1/2 tsp. garlic salt
1/3 cup Parmesan cheese plus additional 2/3 cup for topping
Cover broccoli with one cup of sauce, then spread the chicken pieces over the whole pan and pour remaining sauce on top. Sprinkle with additional 2/3 cup of Parmesan cheese. Bake uncovered, at 350 degrees for 25 minutes. 6-8 servings
This recipe is 40 years old from the Heritage Cookbook, and I have made it often. I like it because the children will eat a lot of broccoli prepared this way. An added plus is that this dish is gluten free.
Put in a large sauce pan to cook on the stove:
8 chicken breasts, cut in fourths
3 cups of water
2 bay leaves
1 tsp. celery salt
1/2 tsp. dried onion flakes, (optional)
Simmer until firm, about 20 minutes. Cool and cut or slice into pieces; set aside. Meanwhile prepare the broccoli:
Purchase pre-cut florets of broccoli in packages at the store, or cut up your own stalks of fresh broccoli. If using pre-cut, trim off the brown cut ends. Cut the larger florets in half. Rinse them thoroughly in a colander under hot water and let them drain. Then place them close together, to cover the bottom of a 9 x 13 baking dish.
In a saucepan, mix then cook until it makes a thick, creamy sauce:
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. salt
1/2 tsp. garlic salt
1/3 cup Parmesan cheese plus additional 2/3 cup for topping
Cover broccoli with one cup of sauce, then spread the chicken pieces over the whole pan and pour remaining sauce on top. Sprinkle with additional 2/3 cup of Parmesan cheese. Bake uncovered, at 350 degrees for 25 minutes. 6-8 servings
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