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)
1 large onion, chopped and sauteed
2 cans mushrooms, drained
16 ozs. pasta, cooked and drained
1 tsp. lemon pepper
1 tsp. basil
1/3 c. milk
8 oz. velveeta
1 can cream of mushroom
1 can cream of chicken
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.
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.