David de Jongh's Cookbook
Peggy de Jongh's Chicken and Broccoli Bake
| 1lb. Cooked chicken, cubed |
| 6oz. Broccoli florets, steamed |
| 10 oz. can Campbell's Cream of Mushroom condensed soup |
| ¼ pt. Milk |
| Salt |
| Pepper |
|
3 oz. Swiss cheese (or white Cheddar) |
|
2 oz. Fresh breadcrumbs |
Place chicken and broccoli in a 9" square baking dish. Combine milk and soup, season and pour over chicken. Mix cheese and breadcrumbs in food processor, and sprinkle over other ingredients.
Bake at 375ºF about 20 minutes, until browned.
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