, , , , ,

Yet another example of a beautiful word the english language has taken on loan from the french vocabulary is “casserole”.  From the old french for saucepan, it’s name conjures up feelings of comfort and warmth.  Old favorites you remember from your childhood.  That feeling of content as you shake off the snow from outside, after a long day of sledding up and down the hills of your home town.  A hot and filling meal that’s there to greet you at the door after a hard day of labor, out and exposed to the elements.  A word that awakens your affections.  It just sounds so lovely-  And it taste even better.

Here’s some of the ingredients you’ll need to prepare this stupendous supper…

4 pounds of chicken breast (or de-boned thighs) skinned and cleaned

2 large packages of frozen broccoli

2 cans of cream of chicken soup

2 cans of cream of mushroom soup

1 cup of mayonnaise

1 tablespoon of lemon (or lime) juice

1/2 stick of butter (or margarine)

seasoned bread crumbs

parmesan cheese

fresh cooked rice or noodles

1. Clean, prepare and arrange ingredients.

2. Simmer chicken in a large pot of boiling water for 25 minutes.  Drain and cool.

3. At the same time, cook broccoli according to package directions (Aldente’)  and drain.

4. While these are cooking, mix soups (undiluted), mayo and lemon/ lime juice in bowl- set aside.

5. Chop broccoli into bite-sized pieces and place in the botom of a large casserole dish or baking pan.  Broccoli should cover bottom of the pan generously.

6. Tear chicken into bite-sized pieces, discarding bones.  Cover the broccoli evenly with the chicken.

7. Pour soup/ mayo/ lemon juice mixture over chicken and broccoli.  Spread evenly, covering all.

8. Cover again with thin layer of seasoned bread crumbs.  Sprinkle lightly with cheese and sporadically dot with butter.

9. Bake in 350 degree oven for 45 to 60 minutes, until golden brown and bubbly.

10. Serve over rice or noodles with flakey biscuits on the sides.  Serves up to 6 people.