Ingredients
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4 chicken breasts
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1/2 cup oleo, melted
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1 (10 1/2 ounce) can cream of chicken soup
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3/4 cup Hellmann's mayonnaise
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1/4 cup broccoli juice (reserved from cooking the broccoli)
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1 teaspoon lemon juice (heaping)
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2 teaspoons salt
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1 (8 ounce) package frozen broccoli florets
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8 ounces pepperidge farm herb seasoned stuffing mix (Blue package)
Instructions
- In a large pan, cover chicken breasts with water, add 2 teaspoons salt and seasonings. Bring to a boil and simmer 1 hour. Let cool and break into large pieces.
- Cook frozen broccoli as per directions, reserving 1/4 cup of liquid.
- In a large casserole dish, layer 1/2 chicken pieces, then all of the cooked broccoli, then layer the rest of the chicken pieces.
- Mix soup, mayonnaise, broccoli juice and lemon juice in a small bowl.
- Pour soup mix over chicken & broccoli and poke through to make sure it seeps throughout the casserole.
- Mix stuffing in melted oleo and cover top of casserole with it.
- Bake COVERED at 350 degrees for 45 minutes.
- Uncover and bake 15 minutes longer to brown the top.