Wrap slice bacon around each half bre
a
st.
Fasten with toothpick.
Layer
shredded beef on bottom of
open pan.
T
o
p with b
r
easts.
Cover with mix of soup and sour cream.
Bake at 300 degre
e
s, covered with foil for first hour. Turn to 250 degrees and bake 2 more hou
r
s.
Baste at halfway time.
Re
m
ove foil for last 1/2 hour cooking.
Remove toothpicks.
A
little vermouth or
sherry may be added to above, if desired.
(For heartier portions, roll 1/2
chicken thigh (bone
d
) inside breast p
o
rt
i
on.)
Barbara Hayes Joetta Wells
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CHICKEN BROCCO
L
I CASSE
R
OLE
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10
3/
4 oz.) cream of celery soup
1 c. mayonnaise or milk
1 tsp. lemon juice
1 bag (20 oz.) frozen broccoli c
u
ts
(thawed & drained)
3 lb. (8 c.) cooked chicken (in sm.
pieces)
1 c. shredded Chedd
a
r cheese (4 oz.)
1 can (2.8 oz.) French fried on
i
ons
Heat oven to 350 degrees.
Lightly grease
2 (2 quart) shallow b
a
king dishes. Whisk undiluted soups, mayonnaise and lemon
juice
i
n
bowl
u
ntil
we
l
l
b
l
e
n
ded. Place half broccoli in bott
o
m of each baking dish.
Top with ha
l
f the chic
k
e
n. Pour soup mixture over each; spread to
cover; sprinkle with cheese.
Bake
25-30 minutes until lightly browned.
Scatter onions over tops.
Bake 5-7 minutes more.
To freeze:
Cool, wrap tightly in foil
a
nd freeze up to 3 months.
To reheat frozen, baked wrapped cassero
l
e
1 1/2 hours at 350 degrees.
Unwrap and bake 10 minutes
longer.
Ch
a
pter KQ, IL Submitted by
Colleen W
i
se
|