It will be 35 years this August that I’ve lived in the Midwest, but my heart is also in the South, where I grew up.
And that’s where Southern Living enters the picture. I read about a 1981 cookbook, Southern Living Cookbook for Two here (unfortunately I can’t find the exact post on Nellie’s blog), and knew it meant a visit to Amazon was in order ~ as this cookbook addict hasn’t meant a cookbook, particularly from Southern Living, that she didn’t like.
|I write all over my cookbooks, do you?|
It’s a great cookbook with many more recipes I’ll be trying. And, incidentally, after all these years, I still have a subscription to Southern Living magazine.
As to the recipe, this is one of the most tender, delicious chicken dishes I have ever made, with Bill concurring! The winning combination of chicken, broccoli, mushrooms, and cheese turns this casserole into a mouthwatering dish. I slightly adapted the recipe by adding mushrooms and less butter.
|Headed to the oven|
It’s a good filling meal for this time of year, that’s simple and only needs a green salad to round out the dinner. Here’s hoping you like it also, should you make it!
Chicken Baked w/Broccoli
2 chicken breasts
1 tablespoon butter, melted
1 (8-ounce) can sliced mushrooms, drained
1 (10-ounce) package frozen broccoli florets
1 can cream of mushroom soup
½ cup milk
½ cup (2-ounces) shredded Cheddar Cheese
½ teaspoon coarse-ground pepper
1/3 cup breadcrumbs
Preheat oven to 375 degrees.
Place chicken in a 2-quart baking dish, and drizzle with butter.
Spread mushrooms over top.
Bake for 40 minutes.
Cook broccoli according to package directions, al dente; drain.
Arrange around chicken breasts.
Combine soup, milk, cheese and pepper.
Pour over chicken and broccoli.
Sprinkle with breadcrumbs and paprika.Bake an additional 20 minutes.