Title: Chicken Breast with Broccoli
Categories: Diabetic Poultry Entree Vegetable
Yield: 6 - 8 folks
| 4 | | Chicken breats; |
| | | Butter;(or margarine |
| | | Salt and pepper to taste |
| 1 1/2 | pk | To 2 pk broccoli spears; frozen |
| 1 1/2 | cn | To 2 cn cream mushroom soup |
| 3 | tb | To 4 tb cream; |
| 1/2 | c | Velveeta cheese; |
| 1/8 | c | Sherry; |
| 1 | pk | Fresh mushrooms; |
Cook chicken breasts, covered, for 1 hour with butter (margarine) salt and
pepper. Chill and bone. Cook broccoli until tender. Place broccoli
across greased 2-quart dish. Add bone chicken breasts. Add soup mixed
with cream. Add cheese, sherry and sauteed mushrooms.
Top with buttered crumbs. Bake at 350 degrees for 30 minutes. Source: The
Panhellenic Cookbook Meats; 1968 Brought to you and yours via Nancy O'Brion
and her Meal-Master.