Julie Nixon's Chicken Bake
Recipe: #25594
February 08, 2017
Categories: Casseroles, Chicken, Broccoli Sunday Dinner, Oven Bake, Wild Rice, Bone-in Pieces, Chicken Dinner, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (522 g)
- Calories 1080.6
- Total Fat - 30.4 g
- Saturated Fat - 8.5 g
- Cholesterol - 195.3 mg
- Sodium - 1702.3 mg
- Total Carbohydrate - 113.6 g
- Dietary Fiber - 10.2 g
- Sugars - 8.5 g
- Protein - 86.7 g
- Calcium - 194.7 mg
- Iron - 8.3 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Boil 2 breasts of chicken done. Cool and bone.
Step 2
In the chicken broth, cook 1 package broccoli spears 5 minutes. Drain.
Step 3
Now place spears in bottom of baking dish. Put chicken pieces over that.
Step 4
Then mix 1 can cream of chicken soup, 1/2 cup mayonnaise and 2 tablespoons lemon juice. Pour this over broccoli and chicken.
Step 5
Grate 1/4 cup sharp cracker barrel cheese and sprinkle over mix. Then sprinkle buttered bread crumbs over it.
Step 6
Bake at 400°F for 35 minutes.
Step 7
Serve over wild rice.
Tips
No special items needed.
0 Reviews
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