Chef Kellie
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Chicken, Potato and Broccoli Casserole
This recipe came from leftover potatoes and broccoli. I didn't want to waste them, so this is what I came up with and boy is it good. Sometimes throwing a bunch of stuff together that you have in the frig really turns into something worth keeping. Try it, you won't be disappointed. It's one of those comfort food things.
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Ingredients
4 boneless, skinless chicken breasts, cooked and cubed
2-1/2 c. partially cooked broccoli
2-1/2 c. cooked potatoes (any kind, red skin are yummy)
1 large Sweet onion, chopped
1 Tbsp. Olive oil
1 can low sodium cr. of chicken soup
1 c. light sour cream
1 c. light cheese whiz
1-1/2 c. shredded sharp cheddar cheese
¼ c. melted butter
1 ½ tsp. salt
2 tsp. fresh ground black pepper
1 tsp. nutmeg
½ tsp. garlic salt
2 Tbsp. chopped garlic
½ c. grated Parmesan cheese
¼ c. dried or fresh chopped parsley
Topping:
2 c. crushed cornflakes
¼ c. melted butter
½ c. shredded sharp cheddar cheese
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Directions
Preheat oven to 350 degrees.
Sauté chicken and onions in olive oil over medium heat until just cooked. Mix all ingredients and place in lightly greased 9x15 casserole dish. Top casserole with topping of shredded cheddar, then crushed cornflakes, and drizzle melted butter over top. Bake at 350 degrees for approx. 45 min. to 1 hour until bubbly. Let set for a couple minutes before serving.
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About the Chef
 Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.
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