Once upon a time, my college roommate / best friend and I
lived in this super run-down red house in Minneapolis. It was pretty bad… the floors were slanted,
there was a hole, yes a hole, in our shower, and once, the ceiling leaked from the
toilet in the upper unit right down into our kitchen – disgusting.
I was almost always done with class before her and would almost
always be sitting on the couch watching Food Network when she got home. She would walk in, say hello, and shake her
head at me thinking “you really need to watch that every night?!”
Well, if you ask her now, she knew why. I would cook up a storm, and now, so does
she. So much so, that back before we
were both East Coast transplants and both still living in Minneapolis, she had
me over and whipped up this little doozie.
Super easy, super fast, and super tasty – what could be
wrong with chicken, broccoli, cheese, and a little stuffing. This quick casserole (or hot dish, as they
call it in Minnesota) comes together in no time – dice some chicken, cut some
broccoli, dump in some soup, cheese, and milk, top it with stuffing… and into
the oven it goes.
So last night’s dinner gives a shout-out to The Adventures
of Liz and Molly – four years (and then a couple post-college) never to be
replicated…
Stove-Top, Broccoli, Cheddar, and Chicken Casserole
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| Stove-Top, Broccoli, Cheddar, and Chicken Casserole |
What You Need:
- 3 boneless, skinless, chicken breasts, cut into small cubes
- 2 crowns, fresh broccoli, broken apart
- ½ c milk
- 1 can condensed cream of chicken soup
- 1 ½ c shredded cheddar cheese
- 1 6oz package stove top stuffing
How You Do It:
- Combine chicken and broccoli in a baking dish.
- In a medium bowl, combine soup, milk and cheese; pour over chicken and broccoli mixture.
- In another bowl, add 1 ¼ c hot water to stuffing mix and stir to combine; top casserole with stuffing.
- Bake at 400* 30 min. or until chicken is done and casserole is heated through.
