Condensed cream of broccoli soup simplifies sauce preparation for this easy chicken, Cheddar and fresh broccoli dish.
NEEDED
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
TO MAKE
1.Preheat oven to 450 degrees F (230 degrees C).
2.Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
3.Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
4.Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
May 25, 2011
Poppy Seed Chicken Casserole
Posted by dotcomkari at 4:11 PM Labels: casserole, main course 0 comments
Looking for something new and exciting for dinner? You have to try this casserole! It is a Wonderful chicken dish. Very easy to make!!! and leave your family wanting more
Needed:
4 skinless, boneless chicken breast halves
1/2 cup butter, melted
1 sleeve buttery round crackers (such as Ritz®), crushed
1 teaspoon poppy seeds, or more if desired
1 (8 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
To make:
Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.
Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.
Needed:
4 skinless, boneless chicken breast halves
1/2 cup butter, melted
1 sleeve buttery round crackers (such as Ritz®), crushed
1 teaspoon poppy seeds, or more if desired
1 (8 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
To make:
Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.
Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.
March 21, 2011
Frozen Minty Chocolate Pie
Posted by dotcomkari at 1:01 PM Labels: tasty treats 0 comments
Something to help with those sweet tooth cravings
What You Need
18 OREO DOUBLE DELIGHT Mint 'n Creme Chocolate Sandwich Cookies, finely crushed (about 2 cups)
3 Tbsp. butter, melted
2-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate or Vanilla Flavor Instant Pudding
1/4 tsp. mint extract (optional)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 Tbsp. hot fudge ice cream topping
Make It
MIX cookie crumbs and butter; press firmly onto bottom of 12-inch pizza pan.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Stir in mint extract. Gently stir in half of the whipped topping.
SPREAD pudding mixture evenly onto cookie crust. Cover with remaining whipped topping; drizzle with fudge topping.
FREEZE 3 hours or until firm. Cut into 12 slices. Store leftover dessert in freezer.
What You Need
18 OREO DOUBLE DELIGHT Mint 'n Creme Chocolate Sandwich Cookies, finely crushed (about 2 cups)
3 Tbsp. butter, melted
2-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate or Vanilla Flavor Instant Pudding
1/4 tsp. mint extract (optional)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 Tbsp. hot fudge ice cream topping
Make It
MIX cookie crumbs and butter; press firmly onto bottom of 12-inch pizza pan.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Stir in mint extract. Gently stir in half of the whipped topping.
SPREAD pudding mixture evenly onto cookie crust. Cover with remaining whipped topping; drizzle with fudge topping.
FREEZE 3 hours or until firm. Cut into 12 slices. Store leftover dessert in freezer.
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