When preparing fresh broccoli, cut off and discard the tough ends of the stalks, leaving about 2 inches attached to the florets.
Cut the broccoli lengthwise into serving size slices and then with a potato peeler, peel the tough outer layer from the stalks.
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An easy & delicious meal with a deli-roasted chicken


4 cups deli-roasted chicken, cut into bite-size pieces

1 (4-oz.) can sliced mushrooms, well drained

1 (8-oz.) can English peas, well drained

1 (10½-oz) can cream of celery soup, undiluted

½ soup can milk

½  cup (1 stick) butter, melted

½  cup self-rising flour

½  cup evaporated milk


Preheat oven to 400º. Combine chicken, mushrooms and peas and place in buttered 9-inch square baking dish.  Stir the soup and milk together and pour over chicken mixture.  Combine melted butter, flour and evaporated milk and pour over top. (This is a “biscuit-type” crust). Bake  for 30 minutes until bubbly and top is a golden brown.  4 to 6 servings


Note:   A deli-roasted chicken usually with measure out to about 4 cups of chopped.  You can substitute an 8-oz can of peas & carrots or an 8-oz. can of Veg-all for the English peas. Also instead of the biscuit-type crust, you could use one Pillsbury All-Ready pie crust on top, brushed lightly with milk. Put a few air holes in top with a fork or sharp knife.


All you need to complete the meal is a jar of chilled Mixed Fruit from the Deli department.  Serve in small dessert bowls and you’ve got dessert!.


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