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Quick and Easy Chicken and Broccoli Casserole Recipe

1 large
2 cans
1/2 cup
1/8 teaspoon
1 cup
whole chicken (4 pounds)
bunch of broccoli, sliced
cream of mushroom soup
ground black pepper
cheddar cheese, shredded

Oven Temp: 350°
Recipe Cooking Time: 30 minutes
Pan Type: 9 x 13” baking pan

Chicken and Broccoli Casserole Directions

Preheat your oven.

Place the chicken in a large stock pot. Cover with water. Bring to a boil. Reduce heat and simmer for 45 minutes, or until chicken is tender.

After cooking chicken cool slightly for easier handling. Remove skin and bones and chunk the chicken into serving size pieces.

Steam the broccoli over small amount of water until firm tender.

Mix the soup, milk and pepper together.

Place steamed broccoli in bottom of baking pan. Top with the chicken. Cover the chicken and broccoli with the soup mixture. Top with the shredded cheese and bake uncovered for the allotted time.

Note: great served with rice.

Recipe Serves: about 6

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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