Happy Spring, friends. I do believe that Spring is finally starting to show signs of it’s arrival, and for me that means getting organized. So this week has been a closet organizing, cob-web dusting, house cleaning kind of week. This time of year always has me rearranging things for a fresh perspective, but this year I have an additional reason for doing so.
In just a few days I will be having surgery to replace the worn-out joint in my right knee. Since I don’t know exactly what I’ll be capable of doing while healing and therapy take place, I’m doing some extra cooking (freezing meals), clothes preparation (getting out the warm weather clothes), and trying to plan ahead for any events that may arise. It will be some time before I get back to my cooking adventures and writing to tell you about them. In the mean time I have some posts ready to self-publish in my absence, but they will not be as frequent as you have been accustomed to.
The recipe that I’m sharing with you today is one that goes back quite a few years and was introduced to members of our church by our pastor, the first woman to be ordained in our church. She always made this chicken and broccoli dish for our church suppers, and it became known as “Rosemary’s Chicken Casserole”. Over the years I’ve taken a few liberties with the recipe and adapted it to use leftovers whenever I have some cooked chicken or rotisserie chicken on hand.
I include here the original recipe if you would like to make it the way it was intended, plus some notes on how I modify it to use leftovers.
Rosemary’s Church Supper Chicken Casserole
Yield: Makes 8 servings
- 2 large chicken breasts ( or 3-4 cups cooked chicken or rotisserie chicken)
- 2 packages frozen broccoli (or 1 large head fresh broccoli)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup milk
- 1/2 – 3/4 cup mayonnaise
- 2 cups shredded cheddar cheese
- 1 cup stuffing mix ( Pepperidge Farm or other)
Note: the recipe can be easily halved for a smaller quantity. If you do this, use only one can of soup, (Here, I’ve used cream of celery). 1/2 cup milk, and 1/4 cup mayonnaise.
1. Simmer chicken breasts in a small amount of water until cooked. Cool and debone.
2. Cook frozen broccoli, or fresh broccoli, if using.
Place broccoli in a large casserole that has been prepared with cooking spray. For half the recipe use an 8″ or 9″ square baking dish. Cover with pieces of cooked chicken.
Preheat oven to 350*F.
3. Make the sauce by whisking together the soups, milk and mayonnaise.
Pour over the chicken and broccoli.
4. Sprinkle the cheese over the sauce,
then place the stuffing mix on top.
5. Bake at 350*F. for 25 – 30 minutes until top is browned and bubbly.
SOURCE: Recipes From the Heart