Food Time

Wha what?? Two posts in one day? Yes, well, I remembered that I want to incorporate some foodie goodness into this blog, seeing as how cooking and knitting have finally learned to coexist in my life without one pushing the other completely out of the picture. Last week I made a chicken broccoli casserole, and damn..it was good. There are certainly all sorts of ways to make this dish (and healthier ways, too) but this is how I made it:

Chicken Broccoli Casserole with Cheese

Ingredients:
2 chicken breasts, seasoned and cooked until slightly underdone
Florets from 2 bunches of broccoli, chopped and steamed
2 cans whole button mushrooms
2 cans cream of chicken soup
1/3 brick of Velveeta
French fried onions
Salt and pepper to taste

To Prepare:
Preheat oven to 350. Grease a 9x13 baking dish with cooking spray. Melt Velveeta in microwave and stir in cream of chicken soup.

Cut up cooked chicken. Layer in baking dish with broccoli and mushrooms (seasoning layers with salt and pepper to taste.) Spread Velveeta and soup mixture evenly over the top. Cover and bake about 30 minutes. Uncover, top with a layer of French fried onions and continue baking for another 5 minutes, or until fried onions are deep golden brown. Serve casserole with rice or mashed potatoes.

I used Velveeta in this dish because it was already on hand. But more often than not shredded cheddar is in the refrigerator instead, so I may use that as a substitute next time. As it was, the Velveeta/soup mixture was melty, creamy, and delicious. The chicken was seasoned heavily with salt, pepper, and poultry seasoning. Overall, it was very flavorful and the husband loved it. Definitely a win.