Chicken Broccoli Casserole Recipe
Ingredients
| Chicken breasts - 4 to 6 | ||
| Sweet basil | ||
| Bay leaf | 1 | |
| Celery | 2 Tablespoon | |
| Onion | 2 Tablespoon, chopped | |
| Broccoli - 1 pound, separated into florets | ||
| Water chestnuts | 1/4 Cup (16 tbs), sliced | |
| Nonfat dry powdered milk - 1/4 cup | ||
| Arrowroot | 1 Tablespoon | |
| Sherry | 1 Tablespoon | |
| Pepper | 1 | |
| Brown rice | ||
Directions
MAKING
1 Wash throughly, 4 to 6 chicken breasts. Skin and bone them.
2 In a pan add 1 quart of water season with basil, bay leaf, celery, and onion. Add chicken.
3 Cook the breasts until tender, but not dry.
4 Remove from liquid; reserve the liquid.
5 Cut chicken into chunks.
6 In a 2-quart casserole dish, arrange chicken, broccoli, and water chestnuts in layers.
7 Layer until all ingredients have been used.
8 With 1 1/4 cups of strained chicken broth mixed with dry milk and arrowroot, prepare the gravy.
9 Add sherry for flavor.
10 Pour over chicken-and-broccoli mixture.
11 Cover with foil and bake in 350 degrees farenheit oven until hot.
SERVING
12 Serve hot.
1 Wash throughly, 4 to 6 chicken breasts. Skin and bone them.
2 In a pan add 1 quart of water season with basil, bay leaf, celery, and onion. Add chicken.
3 Cook the breasts until tender, but not dry.
4 Remove from liquid; reserve the liquid.
5 Cut chicken into chunks.
6 In a 2-quart casserole dish, arrange chicken, broccoli, and water chestnuts in layers.
7 Layer until all ingredients have been used.
8 With 1 1/4 cups of strained chicken broth mixed with dry milk and arrowroot, prepare the gravy.
9 Add sherry for flavor.
10 Pour over chicken-and-broccoli mixture.
11 Cover with foil and bake in 350 degrees farenheit oven until hot.
SERVING
12 Serve hot.
Chef
