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Full Online Book HomeLearning KitchenVegetables - Broccoli And Chicken Casserole
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Vegetables - Broccoli And Chicken Casserole Post by :homefront Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1106

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Vegetables - Broccoli And Chicken Casserole

4-6 boneless chicken breast
2 pkgs. (10 oz.) frozen broccoli
2 (10 3/4 oz.) cans cream of chicken soup
3/4 cup mayonnaise
1/2 cup milk
2 tsp. lemon juice
8oz pkg. Pepperidge stuffing mix
1/4 cup melted margarine


Boil chicken. Cook broccoli according to pkg. directions. Preheat oven to 350° F.

Layer chicken, then broccoli.

Mix soup ,milk, mayo, and lemon juice, mix well. Spread over chicken and broccoli. Add stuffing over this. Pour melted margarine on top.

Bake 40 minutes at 350 degrees. Serves 6
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12 slices of bread, crusts removed 1 cup chopped ham 1- (8-oz) pkg chopped broccoli 1 cup shredded cheddar cheese 2 cups milk 6 medium eggs 1 tsp minced onion Grease a 9 x 13 inch casserole dish. Layer 6 slices of bread in the bottom of the dish. Top with a layer of ham, broccoli, and cheese. Cover with another layer of 6 slices of bread. In a mixing bowl, combine the milk, eggs, and onion to make a sauce and pour evenly over casserole layers. Cover with plastic wrap and refrigerate overnight. Bake in a 350° oven for 1
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Serves 8 1 bunch broccoli 1 head cauliflower 1 large Bermuda onion 1/8 cup olive oil 3 shredded cloves garlic 1 teaspoon salt 1/2 teaspoon cracked black pepper 1 tablespoon rosemary 1/8 cup parmesan cheese Preheat oven to 400 degrees F. Cut washed broccoli and cauliflower into florets. Peel and slice onion. Place veggies in a 13x9 inch roasting pan. Drizzle with olive oil, sprinkle with garlic, salt, pepper, and rosemary, toss until veggies are lightly coated with oil and spices. Roast for 30 minutes, stirring once after 15 minutes, or until veggies are al dente. Sprinkle with Parmesan cheese.
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