#3408 - Baked Chicken Penne Pasta

(by Shirley McNevich)

24oz. raw penne pasta
2 TBSP olive oil
2lbs. boneless/skinless chicken breasts
salt/pepper (for the chicken)
12oz. frozen broccoli (thawed and drained)
32oz. Alfredo sauce
2 cups shredded mozzarella cheese

Cook the penne pasta according to box directions, then drain the pasta and put the drained pasta back in the pot. Salt and pepper both sides of the chicken, then cut the chicken into bite sized pieces. In a skillet over medium heat add the olive oil and the chicken pieces--cook/stir until chicken is done. Add the chicken pieces and drained broccoli to the drained pasta. Add the Alfredo sauce to the pasta mixture--stir to mix. Spread the whole mixture into a greased 9 x 13 glass baking dish. Sprinkle the mozzarella cheese all over the top. Bake at 350 degrees for 20-25 minutes or until mixture is hot and cheese is melted.

#3321 - Swiss Broccoli

(by Shirley McNevich)

8 cups frozen broccoli
1/2 cup butter
2 TBSP flour
1/2 of an onion (chopped)
1 1/4 cups milk
4 cups shredded Swiss cheese
2 beaten eggs
1 tsp. salt plus salt and pepper (to your taste)
crushed Ritz crackers (optional)

Cook broccoli according to box directions with 1 tsp. salt until tender--drain the broccoli. In a saucepan over medium heat add butter--melt. Add flour--cook/stir until smooth. Add chopped onions--stir. Slowly add milk while stirring--cook/stir until mixture is boiling, then cook for 1 more minute. Remove from heat--add salt and pepper--stir well. Add shredded Swiss cheese and beaten eggs--stir well. In a bowl add drained broccoli and the cheese mixture--toss to coat. Pour the whole mixture into a greased 9 x 13 glass baking dish. Bake at 325 degrees for 20-30 minutes or until heated through. Remove from oven and cool slightly before serving. Optional--sprinkle crushed Ritz crackers all over the top during the last 10 minutes of baking time.

#3159 - Cream of Chicken Casserole

(by Shirley McNevich)

1 - 14oz. bag Pepperidge Farm herb seasoned stuffing
2 cups bite sized cooked chicken pieces (more if you wish)
2 cups frozen broccoli pieces
2 - 10.75oz. cans Campbell's cream of chicken soup
1 cup shredded cheese (more if you wish)
2 cups Half and Half
4 eggs
1/4 tsp. black pepper
2 TBSP butter (melted)

Grease a 9 x 13 glass baking dish. Spread half of the stuffing over the bottom of the dish. In a bowl add chicken, broccoli and both cans of cream of chicken soup--stir to mix. Spread the soup mixture evenly over the stuffing. Spread the shredded cheese over the soup mixture. In a bowl add half and half, eggs and black pepper--beat with a fork until mixed. Pour the egg mixture evenly over the cheese. Cover the dish with foil and refrigerate for 8-10 hours. When ready to bake remove the foil, spread the other half of the stuffing over the top and drizzle the stuffing with the melted butter. Bake uncovered at 350 degrees for 75-80 minutes or until hot and bubbling (if your refrigerator is very cold it may take even longer to bake). Remove from oven and let the casserole sit for a few minutes before cutting and serving. Optional--remove from oven 10 minutes before it's done baking and sprinkle more shredded cheese over the top. Return to oven and bake for the last 10 minutes so the cheese on top melts.

#3003 - Sour Cream Turkey Noodles

(by Shirley McNevich)

5 cups cooked/drained egg noodles
2 1/2 cups whole milk
3 TBSP flour
1 TBSP chicken bouillon
1/4 tsp. pepper
1/2 cup Breakstone's sour cream
2-3 cups cooked turkey OR chicken (cut into bite sized pieces)
1 - 10oz. box frozen broccoli pieces (thawed, rinsed and drained)
shredded cheddar cheese

In a saucepan over medium heat add milk, flour and chicken bouillon--cook/stir until hot and thickened. Remove from heat. In a large bowl add drained noodles, sour cream, turkey/chicken pieces, pepper, drained broccoli pieces and the milk mixture--stir carefully to mix. Transfer the whole mixture into a greased casserole dish. Bake at 350 degrees for 25-30 minutes, then remove from oven, sprinkle shredded cheddar cheese over the top and return to oven until cheese melts and casserole is hot.

#2809 - Creamy Chicken and Broccoli

(by Shirley McNevich)

2 - 10oz. boxes frozen broccoli (thawed and drained)
1 1/2 cups bite sized cooked chicken pieces
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
1/2 cup mayo
4 TBSP chicken broth
1/2 cup grated Parmesan cheese

Grease a 9 x 13 glass baking dish. Spread all of the thawed broccoli pieces over the bottom of the dish. Spread the chicken pieces evenly over the broccoli. In a bowl add cream of chicken soup, mayo, Parmesan cheese and chicken broth--stir until mixed. Carefully pour the soup mixture all over the top. Bake uncovered at 350 degrees for 30-40 minutes. Sprinkle more Parmesan cheese over the top before serving if you wish.

#2156 - Broccoli Soup

(by Shirley McNevich)

4 TBSP butter
1 small onion (grated)
1 tsp. salt
1/2 tsp. pepper
4 chicken bouillon cubes
4 cups boiling water
1 - 5oz. can Carnation evaporated milk (NOT condensed)
4 cups milk
4 TBSP flour
2 TBSP parsley flakes
1 - 16oz. bag frozen broccoli florets

In a Dutch oven add bouillon cubes--pour boiling water over the cubes and stir until dissolved. Remove a cup of the chicken broth--in a bowl add flour and slowly pour the cup of broth into the flour while stirring (removing any lumps)--set aside. Add butter, grated onions, parsley flakes and the frozen broccoli to the Dutch oven--turn heat to medium. Cook/stir until broccoli is soft. If you see any broccoli pieces that are too big, spoon them out, cut them into smaller pieces and return them to the soup mixture. Keep cooking and stirring until broccoli starts to fall apart. Add Carnation milk and the 4 cups milk--stir and cook until hot. Add flour mixture to the soup--cook/stir until soup thickens and mixture is hot. If you don't like so many broccoli pieces in the soup, pour soup into a blender when finished cooking and blend on "soup" setting.

#2116 - Broccoli and Onion Casserole

(by Shirley McNevich)

2 - 10oz. boxes frozen chopped broccoli
1/2 cup mayo
1 - 8oz. sharp cheese (shredded)
2 slices buttered bread (cut into bite sized pieces)
1 beaten egg
1 small onion (chopped)
1/2 cup Parmesan cheese

Remove broccoli from boxes and place it in a microwave safe dish--microwave on high until tender. Remove from microwave--drain broccoli. In a bowl add mayo, shredded sharp cheese, beaten egg--stir. Add chopped onions--stir. Add drained broccoli--stir. Pour mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 30 minutes, remove from oven, place buttered bread pieces and Parmesan cheese on top. Return to oven and bake 15 minutes longer.

#2094 - Cream of Broccoli Casserole

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of broccoli soup
1/2 cup milk
1 tsp. soy sauce
a dash of pepper
1 - 2.8oz. can French's french fried onions
2 - 10oz. boxes frozen broccoli spears (cooked according to box directions)

Cook broccoli according to box directions--drain. In a bowl add soup, milk, soy sauce and pepper--stir until mixed. Grease a 2qt. casserole dish. Layer half of the drained broccoli on the bottom of the casserole. Pour half of the soup mixture over the broccoli. Sprinkle half of the french fried onions over the soup. Repeat layers with the rest of the broccoli, soup and french fried onions. Bake at 350 degrees for 25 minutes or until hot.

#2031 - Hot Broccoli Dip

(by Shirley McNevich)

1 cup mayo
1 - 10oz. box frozen chopped broccoli (thawed and drained)
1 small jar (2oz.) diced pimentos (drained)
1/2 cup fresh grated Parmesan cheese
1 cup shredded mozzarella cheese

In a bowl add mayo, drained broccoli, drained pimentos, Parmesan cheese, and 1/2 cup of the mozzarella cheese--stir. Place mixture into a greased 9" pie plate. Place pie plate on a cookie sheet and bake at 350 degrees for 20-25 minutes. Remove from oven, sprinkle the rest of the mozzarella cheese over the top, return to oven and bake another 5-7 minutes or until bubbling hot. Serve with good quality crackers. Be careful--it will be very hot.

#1480 - Ham and Broccoli Pie

(by Shirley McNevich)

1 unbaked 10" deep dish pie dough
1 - 10oz. frozen broccoli (cooked and drained according to package directions)
2 cups cooked/cubed ham
1/2 to 1 onion (chopped)
2 cups shredded Swiss cheese
1 1/4 cups half and half
3 beaten eggs
salt and pepper to your taste

In a bowl add cooked/drained broccoli, cubed ham, chopped onions and shredded Swiss cheese--stir to mix. Salt and pepper mixture to your taste--stir again, then set aside. In a saucepan over medium heat add half and half--heat until hot but not boiling. When hot, remove half and half from heat--add beaten eggs and stir. Pour the half and half mixture over ham mixture--stir. Spray a deep dish pie plate with Pam, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Pour the whole ham mixture into the pie dough. Place pie plate on a cookie sheet (to catch drips) and bake at 350 degrees for 45 minutes or until top is brown and pie is heated through.

#1105 - Ham & Broccoli Stovetop Noodles

(by Shirley McNevich)

1 - 12oz. bag egg noodles
1 - 16oz. bag frozen broccoli pieces
3 cups cooked ham (cut into bite sized pieces)
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese (fresh, not canned)
1/3 cup butter
1/2 cup milk
1/4 tsp. garlic powder

In a saucepan cook noodles according to package directions EXCEPT only cook the noodles for 5 minutes. Once cooked, add broccoli and ham pieces to the noodles/boiling water--cook and stir for 5 minutes, then drain the whole mixture. Once drained, return the mixture to the saucepan. Add milk, butter, garlic powder, mozzarella cheese and Parmesan cheese--turn heat to low, stir and cook until hot enough to serve.

#775 - Chicken and Broccoli Noodles

(by Shirley McNevich)

8oz. extra broad egg noodles
1 - 16oz. package frozen broccoli pieces
1/2lb. skinless, boneless chicken breast (cut into long strips)
1 cup water
2 TBSP dijon mustard
1 TBSP flour
1 TBSP lemon juice
2 cubes chicken broth bouillon
1/2 cup sour cream
1 tsp. salt

In a pot cook noodles and salt according to package directions. In the last 4 minutes of noodle cooking time add the frozen broccoli pieces. When noodles are done cooking, drain the broccoli/noodles. Grease a skillet. Cook the chicken strips over medium heat in the skillet and brown chicken on both sides. In a bowl add the water, mustard, flour, lemon juice and 2 broth cubes--stir well. Add the broth mixture to the skillet with the chicken. Add the sour cream to the skillet--stir. Add the noodles and broccoli--stir. Heat until hot enough to serve but do not boil.

#501 - Puffed Broccoli

(by Shirley McNevich)

2 - 10oz. packages frozen chopped broccoli
1 cup Bisquick
1 cup milk
2 eggs
1/2 tsp. salt
1 cup shredded cheddar cheese

Grease a 2 quart casserole dish. Cook the broccoli according to package directions and drain. In a bowl, add Bisquick, eggs, milk and salt--beat until smooth. Add the broccoli and shredded cheese to the batter--stir. Pour batter into the greased casserole. Bake at 325 degrees for 1 hour or until inserted knife comes out clean.

#461 - Ham, Broccoli and Potato Casserole

(by Shirley McNevich)

3 medium red potatoes (washed, peeled and sliced)
1/2 tsp. salt
1/4 tsp. pepper
1 - 10.75oz. can Campbell's cheddar cheese soup
2 cups cubed cooked ham
1/4 cup butter
1/2 tsp. paprika
2-3 cups fresh or frozen broccoli (cooked and drained)
1/2 can of milk (use the empty soup can from above to measure the milk)

Spray a casserole dish with Pam. Add the sliced potatoes to the dish. Melt the butter in the microwave and pour it over potatoes. Sprinkle the salt, paprika and pepper over the potatoes. Bake uncovered at 425 degrees for 40 minutes or until browned. While potatoes are baking, cook broccoli according to package directions and drain. In a small bowl, mix the cheddar cheese soup and milk until blended. Add the cubed ham to the soup and stir. When potatoes are done, remove from oven and arrange cooked broccoli over the potatoes. Pour the soup over the top of the broccoli. Sprinkle with extra paprika if you desire. Bake uncovered at 425 degrees for 20 minutes or until golden brown and bubbling.

#382 - Broccoli and Chicken Casserole

(by Shirley McNevich)

1 - 12oz. box elbow macaroni
1lb. cubed American cheese
1 1/2 cups milk
1/2 tsp. garlic powder
3 cups cubed cooked chicken
2 - 10oz. packages frozen chopped broccoli (thawed and drained)
salt and pepper to taste
bread crumbs--3 slices of bread broken into small pieces

Grease a 3qt. casserole dish. Cook and drain macaroni according to package directions. In a saucepan over medium heat, combine cheese, milk, and garlic powder--cook and stir until cheese is melted and sauce is smooth. Stir in the hot macaroni with the sauce, and add chicken, broccoli, and salt and pepper to your taste. Spoon into casserole dish and cover--add bread crumbs if you wish. Bake at 375 degrees for 20-25 minutes or until hot and bubbly--if you use bread crumbs, remove lid when 10 minutes left so bread crumbs brown.