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
- 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 °.
- Remove chicken from water, place on sheet pan or plate and allow to cool enough to handle and cut into cubes.
- Cut broccoli off of head, steam for 5 minutes. Place in strainer to allow any water to drain out.
- 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.
- Add cubed chicken to sauce pan, stir to combine.
- In a greased casserole dish, line the bottom of dish with broccoli spears. Cover broccoli with chicken mixture.
- Top casserole with stuffing mix.
- Bake at 350 ° for 20 to 30 minutes.