chicken-broccoli au gratin
I went through a cookbook phase, wherein I picked up cookbooks EVERYWHERE. I'm pretty sure I found this one (Campbell's No-Time-to-Cook Recipes) at a discount bookstore, but, regardless, I've found some tasty, EASY recipes. My husband has to cook on my chore night, and this was what he made. Me: "This is pretty tasty. I can see why we kept it. Was it easy?" Him: "YES! We need to publish this in our next potluck brochure!" I couldn't find the cream of chicken with broccoli soup, so I took broccoli and cheese instead. If anything, it made it even better!
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yield
2 serving(s)
method
Bake
Ingredients For chicken-broccoli au gratin
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10-3/4 ozcream of chicken and broccoli soup (or any creamy broccoli choice avaiable)
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1/4 cmilk
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4boneless, skinless chicken breast halves (about 1 lb)
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3 Tbspdry bread crumbs
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2 Tbspgrated parmesan cheese
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2 Tbspbutter, melted
How To Make chicken-broccoli au gratin
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1In a 2-qt oblong baking dish, combine soup and milk. Arrange chicken in soup mixture, turning to coat thoroughly.
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2In a small bowl, combine bread crumbs, parmesan cheese, and butter. Pat crumb mixture on top of each chicken piece.
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3Bake at 400*F, for 25 minutes or until chicken is no longer pink. Stir sauce; spoon over chicken.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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