Chicken Broccoli

original publication date Jan 1, 2011

Ok, so over a very nice hot buttered rum and a long catch up visit with my friend Blanca, the recipe for her grandmother's chicken broccoli casserole was shared with several of the patrons and servers at Opal Divine's. I am gonna try it out tomorrow even though I will only be able to eat a very small portion of it.

Chicken Broccoli of Blanca's Grandma

6 chicken breast

1 onion

1.5 lbs fresh broccoli crowns

Sea Salt

2 cans cream of chicken soup

8 oz real mayo

1 lemon

5 slices bread to toast

1 stick butter

20 oz finely shredded cheese

Put the onion and chicken in a saucepan with just enough water to cover and cook on medium until chicken is fork tender.

Put the broccoli in a saucepan with just enough water to cover, add sea salt and cook on medium until fork tender.

Drain the broccoli well. Chop the broccoli.

Save the chicken broth water. Remove the chicken and onion and chop.

Mix the soup, mayo and 1 tablespoon of fresh lemon juice. Add the chopped chicken/onion to the soup mixture.

Toast the bread. Grate the toast.

Add the butter to a saute pan and add the grated toast.

In a 9 X 10 casserole dish, layer: broccoli, soup/chicken mixture, cheese then sauteed bread crumbs.

Bake in 350 oven for about 35 minutes.

Use the chicken/onion broth as the water to cook rice.

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