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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