In our family we called it “The Casserole”, an easy and delicious chicken dish filled with almonds, broccoli and covered a tasty sauce. It was the dish my Mom took to her work pot lucks and the meal that I loved the most. She always made two, one for work and one for dinner. A popular 80’s dinner and one that I make today for mine. Serve with a salad for a easy dinner tonight.

INGREDIENTS

2 whole chicken breast

10 peppercorns, 2 small bay leaves, 4 thin lemon slices

2 cans Campbell’s Cream of Chicken soup

1 cup diced celery

1 and 1/2 cup Hellmann’s mayonnaise

2 tablespoons grated onion

1/2 cup silvered onions

Kosher salt and cracked pepper

2 bunches fresh broccoli

1 package Pepperidge Farm Stuffing Mix, herbed seasoned

DIRECTIONS

1. In a dutch oven fill it half way with water. Add in peppercorns, bay leaf and lemon slices. Bring to boil and add in chicken breast, cook until chicken reaches 165 °.

2. Remove chicken from water, place on sheet pan or plate and allow to cool enough to handle and cut into cubes.

3. Cut broccoli off of head, steam for 5 minutes. Place in strainer to allow any water to drain out.

4. In a large sauce pan, add in soup, mayonnaise, onion and almonds, stir to combine and heat through. Season with salt and pepper to taste.

5. Add cubed chicken to sauce pan, stir to combine.

6. In a greased casserole dish, line the bottom of dish with broccoli spears. Cover broccoli with chicken mixture.

7. Top casserole with stuffing mix.

8. Bake at 350 ° for 20 to 30 minutes.