Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 packs | Frozen broccoli; cooked |
| 3 | Skinless; boneless chicken breast halves, cooked, (up to 4) |
| ½ cup | Celery; diced -and/or- |
| 1 can | (small) of water chestnuts; sliced |
| ¾ cup | Mayonaise* |
| 1 can | Cream of mushroom soup |
| 2 tablespoons | Chopped onion |
| 1 teaspoon | Parsley flakes; dried, (up to 1-1/2) |
| 1 cup | Grated cheddar cheese |
| ¼ cup | Parmesan cheese |
| Crushed potato chips |
* i substitute 1 can of cream of broccoli or cream of chicken soup for the mayo b/c i don't really like mayo. i think the original recipe called for another can of soup added to the mayo and can already mentioned in the ingredients, but my parents thought it wasn't thick enough with both.
Preheat oven to 350 degrees F. Spray the bottom of a 9 x 13" casserole dish with Pam or lightly grease. Place the cooked pieces of broccoli in the bottom of the greased dish. Cut the chicken into medium sized chunks. In a medium sized bowl, combine chicken, celery or water chestnuts, mayo, soup, onion, and parsley flakes. Spread mixture over broccoli and bake uncovered for 45 min?. After 45 min sprinkle on both cheeses and chips. Bake another 10 - 15 min or until chips begin to brown and cheese is melted. it has been a while since i have made this but i think these are the right number of minutes.
Posted to recipelu-digest Volume 01 Number 577 by Kara9718<Kara9718@...> on Jan 22, 1998