Here's a book that's been serving me well for... well, I guess since 1979.
Geez, I wasn't even 30 then. Tells you how long I've kept it, used it and loved it.
Given to me by my Aunt Carol, all those years ago, it's filled with comfort food & 50's recipes from her fellow church ladies.
Passing on the jello & chip dip, I've turned to this little lovely time and time again, but my hands down flat out favorite recipe from the book (and made more than times than my current age) is ...
It's a go to dish that works for an everyday meal, but impressive enough to serve to guests for a family gathering or casual dinner party.
A great "starter dish" for the hesitant hostess. Add a simple green salad, a french baguette and dinner is done!
An added plus is that you can prepare most of it early in the day and then store it in the refrigerator until it's time to bake. Any recipe you can make ahead is a must for me!
Hope you try it... I know you'll love it.
4 Boneless Chicken Breasts or 8 Chicken Tenderlions
1 ½ Cups Fresh Broccoli
¾ Cup Mayonnaise
1 Can Cream of Chicken Soup
½ to 1 Cup Milk (depending on how thick you want the sauce)
½ Cup Chopped Onion
¾ Cup Chopped Celery
2 Slices Bread (toasted and cut into croutons)
*I usually use plain white bread, but whole grain is good, too.
½ Cup Shredded Cheddar Cheese (or more if you like)
1 Slice Swiss Cheese (torn into small pieces)
1 Tsp Lemon Juice
2 Tbls Butter
Simmer chicken breasts in water until thoroughly done.
Sauté onions & celery in olive oil until slightly tender.
Combine mayonnaise, cream of chicken soup, milk, sautéed onions & celery & lemon juice in mixing bowl.
Spray 9”casserole dish with non stick cooking spray.
Place chicken in bottom of casserole dish.
Layer broccoli evenly over the chicken.
Pour soup mixture over the top.
Bake at 350* for 25 minutes. (I cover it with foil)
While it’s baking or earlier in the day...
Toast the bread. Let it cool, then cut into crouton size pieces. Melt the butter, then pour it over the toasted croutons and mix well.
When 25 minutes is up, add the cheeses on top, then the croutons.
Bake for another 5-7 minutes uncovered until cheese is melted and croutons are golden brown.
Double the recipe and use a 9x11 casserole dish for 6-8 servings.