from Mandy D.’s book, Colton, SD
Ingredients
1 lb. chicken breasts, cut in pieces
1 bunch fresh broccoli
2 peppers (green, red or yellow)
1 sm ctn heavy whipping cream
1T flour
1/2 can chicken broth
Chef Paul Frudhommes Poultry Magic
Preparation instructions
Season chicken with poultry magic. Cook until browned. Put 1 stick butter in large frypan on medium -high heat. Remove chicken when cooked thouroghly. Use juice left as sauce base. Add whipping cream, broth, flour and more magic seasoning. Heat to boiling on medium-low heat, stirring constantly. Add chicken and simmer on low 5 minutes. By now you should have cooked linguine. Season to taste. Drain and add to chicken mixture, stir. Can be topped with fine parmesan cheese or almonds.
Submitted by: Susan W
October 10, 2011 | Posted in:
Chicken broccoli casserole
from Jennifer L.’s book, North Branch , MN
Ingredients
2 pkgs. frozen broccoli or fresh to equal amount
3 c. cooked chicken breasts (2 whole breasts)
1/2 c. mayonnaise
2 can cream of chicken soup
1 tsp. lemon juice
1/2 c. shredded cheddar cheese
1/2 c. soft bread crumbs
1 (5 oz) water chestnuts
1 Tbsp melted butter.
Preparation instructions
1. Cook broccoli; drain
Grease 8×10 glass pan. Arrange broccoli with florets in middle of pan.
2. cover with cubed chicken.
3. Mix soup, lemon, mayonnaise, and chestnuts; pour over chicken ad broccoli. Sprinkle with chesse; top with bread crumbs and butter.
4. Bake 350° for 45 minutes
Serve over rice.
Submitted by: Jennifer L
September 27, 2011 | Posted in:
Cream of broccoli soup
from Eileen H.’s book, Highland Park, IL
Ingredients
1 large can chicken broth
1 package frozen chopped broccoli
1 roux (7 tbls. flour, 6 tbls. butter)
1/2 c. milk
Preparation instructions
Simmer broccoli in chicken broth for 1 hour.
After it cools a bit put in blender until smooth.
Mix flour in the melted butter and slowly add milk. Slowly add soup to the flour mixture.
Serve with thin slice of lemon floating on top.
Submitted by: Eileen H
September 27, 2010 | Posted in:
Broccoli-cheese soup
by Mandy D.’s book, Colton, SD
Ingredients
1 1/2 c. boiling water
2 chicken bouillon cubes
1 (10 oz.) pkg. frozen, chopped broccoli
2 T. finely-chopped onion
2 T. margarine
3 T. flour
1/8 tsp. salt
1/8 tsp. pepper
2 c. milk
5 oz. shredded Velveeta cheese (1 c.)
Preparation instructions
Dissolve the bouillon cubes in the boiling water; add broccoli and cook. Remove from heat.
In another pan, cook onion in margarine. Do not brown. Stir in flour, salt and pepper; remove from heat. Stir in part of the milk until you have a paste. Add remaining milk and cheese until melted. Add broccoli and the liquid. Heat until steaming, but do not boil.
Submitted by: Joyce K