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September, 2013
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Well, here it is again!  September; one of our busier months of the year.  School has just gotten underway for a new term, there’s extra shopping to do and all that means an extra drain on the budget and time.  So, here’s a delicious casserole with a low price tag and a short time frame.


When there are only 2 or 4 of you and you don’t want a lot of leftovers, this recipe for Chicken\Broccoli Casserole is just right!  It’s an old 1977 favorite, only a smaller version. Try it, you’ll like it!

Chicken/Broccoli Casserole


4 medium boneless, skinless, chicken breasts, cooked

1 10-oz. pkg. broccoli flowerets, cooked

1 10 ¾-oz. can cream of chicken soup, undiluted

½ cup whole milk

½ cup grated Cheddar cheese (2-oz.)

½ cup crushed Ritz crackers


Place chicken breasts in a lightly greased 8-inch square baking dish. Arrange broccoli over chicken. Combine soup, milk & cheese and place evenly over broccoli. Top with crushed crackers and bake in 325 degree oven until bubbly, 20 to 25 minutes.

Makes 4 servings

Spices are used in small quantities, resulting in containers sitting around for an extended period of time.
To keep them fresh and potent, never store them over or very near the stove.  Choose the coolest and driest spot in your kitchen.