I’m going to call my first cookbook Tweakers. (Notice, please, I did not say Twerkers.) I’m referring to the habit of myself and most of my cook friends in which we change every recipe just a little, even the first time we make it. Stoic the Vast is puzzled by this, but we tweakers can imagine how something will taste when we read the ingredients and directions. Promise.
This yummy casserole is in the Sept./Oct. issue of Taste of Home magazine, and everything about it seemed to make it a good choice for taking to a family in our congregation who needs a meal. Except. Except for the 6-ounce package chicken stuffing mix. That stuff tastes to me like what our bulldogs like to dig out of upholstered furniture.
So I used Pepperidge Farm herb stuffing, for which I am a sucker, and fixed it as directed with butter, celery and onion. The next time I make this, I’m adding 1/2 chopped pecans to the stuffing before I spread it over the casserole. I’m still thinking about the package suggestion to add 1/2 cup craisins — I’m not sure about craisins with Cheddar.
Broccoli chicken casserole
3 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped onion
1 cup + 2 tablespoons water
6 ounces Pepperidge Farm herbed stuffing mix
2 cups cooked chicken, cubed
1/2 cup broth from cooking chicken
1 cup frozen broccoli florets (thawed)
1 10-3/4-ounce can condensed broccoli cheese soup, undiluted
1 cup (4 ounces) shredded Cheddar cheese
Heat oven to 350°. Prepare stuffing by melting the butter, sautéing the onion and celery until they soften, adding water and bringing to boil, stirring in stuffing mix, removing from heat, covering and letting sit for 5 minutes.
In another container combine chicken, broccoli and soup. Transfer to spray-oiled 11- x 7-inch baking dish. Top with prepared stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake 10 to 15 minutes or until heated through and bubbly around the edges. Makes 6 servings, 315 calories and 13 grams fat each.
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