Skip to main content

Chicken Baked w/Broccoli, The Southern Living Way



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

Ingredients:

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
Hungarian Paprika

Method:

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.


ENJOY!





Comments

  1. i'm pretty sure i need this cookbook for me and my boo, and i'm pretty sure i need this dish for supper tonight!!

    ReplyDelete
    Replies
    1. Grace, I bet you do need it, it's a good one!

      Delete
  2. Pam, My wife would love this dish but I'm not a mushroom fan. Perhaps we could modify it a bit with mushrooms on one side of dish for her and use Cream of Celery Soup instead of Mushroom soup. Chicken, broccoli and cheese...all good! Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Dave, that would work fine; I've done similar since we have a non-mushroom fan in this family also. !ake care.

      Delete
  3. Hi Pam,
    Great recipe and that cookbook looks really interesting, even if you didn't grow up in the south like me. I love the chicken with the broccoli, and the mushrooms....The cheddar cheese just adds that extra special taste..Thanks for sharing this yummy recipe. Have a great week...
    Dottie :)

    ReplyDelete
    Replies
    1. Dottie, it's and oldie but goodie! And the chicken is delicious. Hope you have a great week!

      Delete
  4. Hi Pam, this looks so easy and delicious!

    ReplyDelete
    Replies
    1. Jasline, it is! Thanks for stopping by!

      Delete
  5. Looks like a very tasty and easy meal Pam

    ReplyDelete
  6. I love this dish Pam!
    I love how you cook!
    All look delicious always!

    ReplyDelete
  7. This sounds very similar to the Chicken Divan recipe which was the very first dish I made for my husband while we were dating :) I think it also had mayo in it, though. I love Southern Living and subscribe too - even though I never lived nor grew up in the south. Great recipes!

    ReplyDelete
  8. Reminds me of a dish my mother used to make when I was growing up. Thank you for sharing!

    ReplyDelete
  9. Lots of great recipes from the South....This one looks delicious...

    ReplyDelete
  10. Love Southern dishes. And I love this -- so much flavor in one little dish. But I can never resist cheddar cheese. ;-) Good stuff -- thanks.

    ReplyDelete
  11. I'm a GRIT too - girl raised in the south. This recipe looks and sounds very southern and wonderful!

    ReplyDelete
  12. How interesting Pam that you are from the South and then moved to the Midwest and I am just the opposite: having been raised in the Midwest (Iowa) and now living in the South. So true that Southern Living has some of the best recipes around! I think I have every single one of their annual recipe books and each time I read them, I always find something as delicious as this chicken broccoli recipe that you have shared here!
    xo
    Roz

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews