Real Recipes From Real Home Cooks ®

chicken-broccoli au gratin

chicken-broccoli au gratin
review
Private Recipe by
Nicole Bredeweg
West Olive, MI

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!

yield 2 serving(s)
method Bake

Ingredients For chicken-broccoli au gratin

  • 10-3/4 oz
    cream of chicken and broccoli soup (or any creamy broccoli choice avaiable)
  • 1/4 c
    milk
  • 4
    boneless, skinless chicken breast halves (about 1 lb)
  • 3 Tbsp
    dry bread crumbs
  • 2 Tbsp
    grated parmesan cheese
  • 2 Tbsp
    butter, melted

How To Make chicken-broccoli au gratin

  • 1
    In a 2-qt oblong baking dish, combine soup and milk. Arrange chicken in soup mixture, turning to coat thoroughly.
  • 2
    In a small bowl, combine bread crumbs, parmesan cheese, and butter. Pat crumb mixture on top of each chicken piece.
  • 3
    Bake at 400*F, for 25 minutes or until chicken is no longer pink. Stir sauce; spoon over chicken.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT