Chicken and Broccoli Casserole

 

Chicken and Broccoli Casserole

 

Chicken, cooked in chicken broth and shredded (I baked mine all day in a little bit of water and seasoning)

32 oz. broccoli, steamed and chopped (I added minced onion and a bit of seasoning)

Fresh garlic

1 large onion, chopped and sauteed

2 cans mushrooms, drained

16 ozs. pasta, cooked and drained

Seasoning

1 tsp. lemon pepper

1 tsp. basil

1/3 c. milk

8 oz. velveeta

1 can cream of mushroom

1 can cream of chicken

TOPPING:

2 sleeves of ritz browned with a bit o butter

Mix all ingredients together (with the except of the topping).  Stir Stir Stir.  Place in a greased 13×9 pan.  Add topping.  Bake at 350 for about 35-45 minutes.

Yum.

This actually made enough for 2 – 13×9 pans.  We ate one (with some leftover) and I placed the rest in an aluminum 13×9, covered and froze for another time.

Even when I’m this sick…I can still rock the in the cooking department.

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