Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 packs | Broccoli florets -or- |
| 2 packs | Broccoli spears; frozen |
| 8 ounces | Sour cream |
| 1 can | Cream of chicken soup; condensed |
| \N \N | S&P; to taste |
| \N \N | Bread crumbs or corn flakes for topping |
Thaw and parboil the broccoli and shock in ice water. Mix sour cream and chicken soup and pour over broccoli in an oven-proof casserole. S&P to taste. Cover top with bread crumbs or crumbled corn flakes and place in medium (350f) oven, cook until topping is browned and contents are cooked (15-30 minutes). Best served hot.
Recipe by: Bright Larkin
Posted to KitMailbox Digest by GAdams1350@... on Sep 11, 1997