Ingredients

1 1/2 pounds boneless chicken

breast, cut into 1" cubes

1 tablespoon vegetable oil

3 cups fresh broccoli florets

1 can Cambells Cream of Chicken

Soup, prepared with water

2 tablespoons chopped fresh parsley

1 1/2 cups shredded Cheddar cheese

1 cup fresh bread crumbs

1/2 cup parmesan cheese, shredded

2 tablespoons melted margarine

1/2 lb dried porcini mushrooms, reconstituted

96 oz tomato purée

 

Difficulty: 4 | Serves: 8

Directions:

1. Preheat oven to 350 degrees F.

2. In a large skillet, thoroughly brown chicken in vegetable oil; drain fat.

3. In a medium saucepan, lightly steam broccoli about 3 minutes; drain thoroughly and set aside.

4. Add sauce and parsley to chicken in skillet.

5. Spoon chicken mixture evenly in an 8 × 12-inch baking dish.

6. Top with broccoli and Cheddar cheese. Sprinkle with bread crumbs.

7. Drizzle evenly with melted margarine.

Return to main menu