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This is a fast and easy dish to prepare, and it's delicious with hot cooked pasta or rice. Make this earlier in the day and refrigerate until it's time to cook. Feel free to use cream of mushroom soup or plain cream of chicken soup in place of the cream of chicken with herbs in this recipe.
Ingredients:
- 1 can cream of chicken with herbs soup, undiluted
- 1/4 cup half and half or light cream
- 2 cups cooked, cubed chicken
- 2 tablespoons melted butter
- 1 tablespoon sherry or white wine, optional
- dash nutmeg
- dash black pepper
- 1 package (10 to 12 ounces) frozen broccoli cuts or spears, cooked and drained
- 1/4 to 1/2 cup fresh shredded Parmesan cheese
Preparation:
Lightly butter a 1 1/2 quart casserole. Heat oven to 375°. Combine all ingredients except for the parmesan cheese in a large bowl and blend well. Spoon the mixture into the prepared casserole and sprinkle evenly with the parmesan cheese. Bake for 30 minutes, or until hot and bubbly.
Serves 4.
Serves 4.
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