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Sunday, May 22, 2011

Baked creamy chicken with broccoli

Grandma Opal's Chicken CasseroleImage by doortoriver via Flickr

Makes 6 servings

2 pounds broccoli
8 chicken breasts boneless, skinless
2 to 4 tablespoons butter or margarine
1 10 ½ -ounce can cream of chicken soup condensed
1 cup mayonnaise regular or light
¼ cup canned milk ¼ cup whole milk
1-2 tablespoons Dijon style mustard
¼ teaspoon black pepper
1 ½ cups white sharp cheese shredded
1/3 cup bread crumbs plain dry (use salad croutons and pulse in food processor)
2 tablespoons butter or margarine, melted
1/4 teaspoon paprika

Preheat oven to 350°

Trim broccoli and cut into spears. Cook and drain well. Set aside.

Meanwhile, in a large skillet, cook chicken in 2 tablespoons of the butter about 5 minutes on each side until tender and no longer pink inside, adding additional butter if needed.

Arrange broccoli and chicken in a shallow 2 1/2 - or 3-quart baking dish.

In a medium bowl, stir soup, mayonnaise, milk, mustard, and pepper until blended. Stir in cheese. Spoon over chicken and broccoli.

Cover and bake 30 minutes. In a small bowl, mix bread crumbs, melted butter, and paprika. Uncover chicken and sprinkle with crumbs. Bake, uncovered, 15 minutes longer or until hot and bubbly.
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