vegetables 1 teaspoon parsley and garlic in a large pot
350\u00b0F. Cook the broccoli in a saucepan of boiling
>Sprinkle chicken with a bit of salt and pepper and cook in
Over medium heat, heat margarine in small skillet.
Cook the chicken for 10 minutes, or until browned on both sides.
Spoon off fat.
Stir in remaining ingredients; heat to boiling.
Reduce heat to low.
Cover; simmer for 10 minutes, or until chicken and broccoli are tender to forking.
Stir occasionally.
Serves 4.
In 10-inch skillet, heat margarine over medium heat until bubbly and hot.
Add chicken and cook, turning when necessary, until lightly browned, 3 to 4 minutes.
Remove from skillet and set aside.
To same skillet, add broccoli, garlic and ginger; saute for 1 minute.
In a bowl, combine broth and cornstarch. Stir until cornstarch is dissolved.
Add to broccoli mixture and return chicken to skillet.
Reduce heat to low; add pepper and cook, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
In 10-inch nonstick skillet, heat margarine over medium-high heat until bubbly and hot. Add chicken and cook, turning when necessary, until lightly browned on all sides, 3 to 4 minutes. Remove from skillet and set aside.
Cook 5 minutes,then add broccoli and cook 3 minutes more or
Sprinkle salt and pepper over chicken. Place oil in pan and heat.
Add chicken and saute slowly 6 minutes or until opaque white.
Remove and drain.
Cook broccoli and drain.
Place in bottom of a 9 x 9 x 2-inch dish.
Place chicken over broccoli. Mix soup, mayo and lemon juice. Pour over chicken and broccoli. Sprinkle cheese on top.
Cover and bake at 375\u00b0 for 30 minutes. Serve over rice or noodles.
hred chicken into small strips.
Set aside.
Boil broccoli according
Boil broccoli in salty water.
Bake chicken until tender. Slice and arrange the broccoli and chicken in a buttered 9 x 13-inch casserole dish.
Combine soup, mayonnaise, lemon juice and curry powder.
Pour over chicken and broccoli.
Sprinkle cheese on top.
Bake at 350\u00b0 for 20 to 30 minutes.
Boil chicken until done. Cut up in bite size pieces. Cut broccoli in bite size pieces and steam until tender. Do not overcook! Spread chicken on bottom of 13 x 9-inch casserole pan. Layer broccoli on top of chicken. Mix in bowl the soup, mayonnaise, curry and lemon juice. Spread this on top of chicken and broccoli. Sprinkle cheese with bread crumbs on top. Bake at 350\u00b0 for approximately 30 minutes. (You can make this ahead and refrigerate, just cook longer.) Even better when reheated the next day in the microwave.
Mix chicken soup, broth and mayonnaise in bowl.
Cook chicken and broccoli.
Line baking pan with broccoli and dot with butter. Cut chicken over broccoli.
Then pour soup mixture over chicken. Then layer grated cheese, then Pepperidge Farm dressing.
Bake at 350\u00b0 until bubbly, about 20 to 25 minutes.
Grease bottom of 2-quart casserole dish.
Spread wild rice over bottom of dish.
Sprinkle rice seasoning evenly over top of rice.
Place chicken on top of rice.
In saucepan heat soup and water until boiling.
Pour soup evenly over chicken.
Sprinkle Mrs. Dash on top to taste.
Bake covered at 350\u00b0 for 1 hour. Uncover and bake another 20 to 30 minutes or until chicken is fork-tender.
Serves 4.
Wash and cut up chicken breasts into strips and lightly brown in 2 tablespoons
Microwave chicken breasts on High 2 minutes.
Microwave broccoli until about half done.
Layer broccoli in 9 x 9-inch casserole dish.
Top with chicken breasts and pour soup mixture over chicken and broccoli.
Top with bread crumbs.
Bake at 350\u00b0 for 30 to 45 minutes.
Cook chicken.
Debone and cut into small pieces.
Set aside. Cook broccoli.
Mix together mayonnaise, broth and soups.
Mix in chicken and broccoli.
Put in casserole dish.
On top, add cheese and crumble Ritz crackers.
Bake at 350\u00b0 until brown for about 30 minutes.
Lightly spray a 9-inch pie plate with nonstick cooking spray. Combine half of the chicken and half of the broccoli in pie plate. Puree Ricotta, yogurt, egg, egg white, flour, baking powder, salt, Parmesan cheese and margarine in blender.
Pour over chicken in pie plate. Scatter remaining chicken and broccoli over top. Bake in preheated moderate oven at 350\u00b0 for 30 to 45 minutes. Let stand 10 minutes before slicing.
Makes 4 dinner or 6 lunch servings.
Cook chicken and cut up in chunky pieces.
Cook and drain broccoli as directed on box.
Grease casserole with butter.
Put broccoli in bottom of casserole and chicken on top of broccoli. Mix soup and mayonnaise; pour over chicken and broccoli.
Cut up slices of bread into cubes and cover top of dish.
Dot with butter and bake at 350\u00b0 for 45 minutes.
If bread browns too fast, lightly cover with foil.
In a greased casserole dish, layer chicken and broccoli (slightly thawed).
Make a sauce by stirring together canned soup, mayonnaise, curry powder, lemon juice and white wine.
Pour over top of broccoli and chicken.
Spread grated cheese over the top. Bake in 350\u00b0 oven for 25 minutes or until hot and bubbly.
Place broccoli in bottom of casserole dish.
Layer with chicken in bite size pieces.
Mix soup, broth, mayonnaise and lemon juice; pour over chicken and broccoli.
Cover with cheese. Brown 4 cups of corn flakes with 1/2 stick butter.
Spread over casserole.
Bake at 350\u00b0 for 30 minutes, until sauce bubbles through the corn flakes.