Subject: Campbell's Baked Chicken & Broccoli
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 06 2002 - 15:55:36 EST
Food for Thought:
No one can go back and make a brand new start, my friend, but anyone
can start from here and make a brand new end. (Anonymous)
Recipe of the Day:
Two of today's favorite foods--chicken and broccoli--team with
family-size Campbell's Cream of Mushroom Soup for a quick-prep,
easy-bake meal. Just right for tonight!
Campbell's Baked Chicken & Broccoli
Prep Time: 15 min.
Cook Time: 30 min.
1 lb. broccoli, trimmed, cut into 1 inch pieces, cooked and drained
8 boneless chicken breast halves
1 can (26 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
2/3 cup milk
1/4 tsp. pepper
8 cups hot cooked rice
PLACE broccoli and chicken in 3-qt. shallow baking dish. Mix soup,
milk and pepper and pour over all.
BAKE at 400 degrees F. for 30 min. or until done. Stir sauce before
serving. Serve with rice. Serves 8.
Shopping List:
1 can (26 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
8 boneless chicken breast halves
Milk
Rice
1 lb. broccoli
Pepper
Kitchen Clip:
Fresh broccoli, though readily available year round, is at its peak
form at this time. Refrigerate fresh broccoli, unwashed, in a plastic
bag for up to 5 days. You can cook the broccoli for this recipe in a
variety of ways--by boiling, steaming or microwaving.
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