6/8/14

Broccoli Puff Casserole and Chicken Jerusalem (A yummy baked chicken with cream cheese based sauce!)



Although I sent this picture to my daughter and texted out the easy ingredient list, I'm putting it here for her reference as well, because this is one of those meals that is SO easy and SO quick and SO good - especially if you need a comfort food like Grandma used to make.  This is a meal I sometimes throw together on a busy day when I don't feel like cooking or when I'm busy and I want to throw it together quickly and let it bake.  It's a no fuss meal.

The recipe for the broccoli casserole is pretty classic - as a matter of fact I got it from my father-in-law about 20 years ago, it's one my mother-in-law made when my husband was growing up.  My father-in-law is 86 years old so needless to say, this recipe has been around awhile!  It may not be the healthiest, but it's just so good!

The chicken, I've been making this for about 20 years as well, but I'm not sure why it came with the name 'Jerusalem' attached.  I think perhaps it had Jerusalem artichokes in the sauce at some point and they were dropped off along the way?  I don't know.  But I know it takes very few ingredients and I can make it in the crock pot if I need to (although I like it better in the oven).


Broccoli Puff Casserole
(You can half this)

16-20 oz.  broccoli, cooked and drained
2 eggs
1 can cream of mushroom soup
1 c mayonnaise
1 1/2 c cheddar cheese
1/2 sleeve Ritz Crackers
salt and pepper

Mix the broccoli, eggs, soup and mayonnaise together until smooth.  Add 1 cup cheese.  Mix with the broccoli. Place in a buttered casserole dish.  Top with the remaining 1/2 c cheese and sprinkle with crushed crackers.  Bake at 350 for approximately 45 minutes until golden brown and heated through.



Chicken Jerusalem

4-6 boneless, skinless chicken breasts
1 envelope dry Italian dressing mix (I use Good Seasons)
8 oz cream cheese
1 can mushroom soup

Place the chicken breasts in the bottom of a baking pan or crock pot.  Sprinkle with the dry dressing mix.  If you are making in a crock pot, place the  cheese and soup in and bake either low or high depending on how long you need it to cook before serving it for dinner.  High on 4 hours or low on 6 is a good start.  About half way through cooking time mix the cheese and soup into a smooth sauce by stirring.   If you are baking it in the oven, place the chicken in the greased or lined pan, sprinkle with the dressing and then in another bowl mix softened cream cheese with the soup and about 1/2 soup can of water (or you can use a dry white wine).  Pour around the chicken and bake at 350 for about an hour until the chicken is done, golden and the sauce is thickened.












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