2 heads broccoli (enough to cover bottom of 9x13 pan)
5-6 boneless skinless chicken breasts
Butter, margarine or oil
12 - 16 ounces medium cheddar cheese, divided
2 cans cream of mushroom or cream of chicken soup (use either or one of each)
2 - 3 heaping tablespoons mayonnaise (I just take a regular tablespoon and heap it on, probably equals about 1/3 to 1/2 cup)
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Let's Make It
Cut the broccoli so you have the floret and about 2 inches of stem. Steam broccoli - do not cook it till completely done, it should be a little under cooked. When cooked, cover the bottom of the 9x13 pan.
Cut the chicken into bite size pieces (or a little bigger, probably the size of your thumb). Sautee in butter or margarine (if you just have oil, that will work) until cooked. Spread evenly over the broccoli.
Grate the cheese. Combine about 2/3 of the grated cheese, soup and mayo (just mix it up with a spoon in a bowl). Pour evenly over the chicken. Cover that with the rest of the grated cheese. Grate more cheese if you need more cheese to cover the top.
Bake at 350 degrees F for about 1/2 hour - or until cheese is bubbly and browning a little. Best served over rice.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.