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SAUTÉED CHICKEN AND
BROCCOLI BAKE
1
⁄
2
cup oil
1 large onion, chopped
1 clove garlic, crushed
1 tsp salt
2 tsp paprika
2 tsp onion powder
2 tsp garlic powder
4 pounds skinless boneless
chicken breasts, cut in half
(12 pieces)
1 package (10 ounces) fresh
mushroom slices
1 can (14 ounces) chicken broth
1 can (10
3
⁄
4
ounces) broccoli and
cheddar soup, reconstituted
1 can (10
3
⁄
4
ounces) cream of
chicken soup, reconstituted
2 TBL Worcestershire sauce
1 bunch broccoli, cut into
1-in pieces
Preheat to 450°
Pour the oil in the roasting pan, and
add the onion and garlic. Stir. Cover
and cook for 5 minutes or until the
onions are lightly browned. Place the
salt, paprika, onion, and garlic
powder in a plastic bag. Place the
chicken into the bag, a few pieces at
a time, and shake well to coat.
Repeat until all the chicken is coated.
Place the coated chicken in the
bottom of the roasting pan. Cover
and cook for 5 minutes. Turn. Cover
and cook for an additional 5 minutes.
Add the remaining ingredients except
the broccoli. Stir well to coat the
chicken. Reduce heat to 350°. Cover
and cook for 15 minutes. Top the
chicken with the broccoli. Cover and
cook just until the broccoli is tender
(about 15 minutes).
Makes 12 servings
TURKEY, VEGETABLE,
AND STUFFING BAKE
1 pound cooked turkey, *about 4
cups
1 package (16 ounces) frozen
mixed vegetables, thawed
1
⁄
2
cup milk
1 can (10
3
⁄
4
ounces) cream of
mushroom soup
1 tsp garlic powder
1
⁄
2
tsp onion powder
1 TBL Worcestershire sauce
4 ounces grated cheddar cheese
2
1
⁄
2
cups dry bread stuffing mix
1 cup water
1 cup turkey, chicken, or brown
gravy
Preheat to 350°
In a 13” x 9” x 2” baking dish,
combine the first 8 ingredients. In a
small bowl, combine the stuffing
mix, butter, and water. Top the
turkey vegetable mixture with the
stuffing and pour the gravy over
all. Bake for 30 minutes or until the
stuffing is browned and the
casserole is heated through.
Makes 12 servings
*Substitute chicken, pork, or ham
for turkey if desired.