Our Hollie Strano shares her favorite comfort food recipe in honor of National Comfort Food Day.
In honor of National Comfort Food Day, our Hollie Strano shares her favorite comfort food recipe.
CHICKEN CASSEROLE AND BROCCOLI
A large head of broccoli, cooked and cut into bite-sized florets. Put aside.
4 boneless, cooked chicken breasts. In a large skillet, melt 1 stick of butter and add the chicken breast and cook, season with salt and pepper. Remove the chicken when it is cooked through and cut it into bite-sized pieces. Put aside.
In a large bowl, combine:
A can of cream of broccoli soup
A can of broccoli and cheese soup
A can of cream of celery soup
One and a half cups of mayonnaise
A can of skim milk soup
A cup of grated cheddar cheese
Add the cut and cooked chicken and the cooking juices from the pan.
In the same pan, melt a tablespoon of butter, turn off the heat and add 1/2 cup of breadcrumbs. Stir until completely coated. Set aside.
To assemble, use a large rectangular glass casserole dish. Place the cooked and drained broccoli on the bottom. Top evenly with soup and chicken mixture. Sprinkle with an additional cup of grated cheddar cheese and butter-coated breadcrumbs.
Bake at 350 Â° uncovered for about 45 minutes or until bubbly and cooked through.
Serve over white rice. I usually cook about 4 cups for my family.