I can see why this worked on all of Bonnie’s suitors! This recipe was a huge hit in the Test Kitchen… resulting in a completely empty casserole dish by the end of our “sampling”. We chose to use basil, rosemary and thyme as our herbs of choice, and it was a pure delight.
5-6 Boneless, skinless chicken breast
2 Bunch fresh broccoli, cut into spears
1 Box mushrooms, fresh, sliced
8 Ounces sour cream
1 Cans cream of chicken soup
1 Cans cream of mushroom soup
3 Cups. cheddar cheese, shredded
3 Teaspoons spices, any kind you wish
HOW TO MAKE:
Preheat oven to 350ºF. Spray 9*13-inches wiith Pam non-stick coating.
Precook chicken in water until tender. Cut into bite sized piieces. Precook broccoli until tender.
Combine sour cream and soups. Add spices and sliced mushrooms and stir until combiined.
Place Broccoli on the bottom of baking dish. Put chicken pieces on top of broccoliii. Spread sauce over all. Sprinkle cheddar cheese over tooop.
Bake in preheated oven for 30 mins. Serve hot.
Excellent leftover dish.
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