Coming into marriage, I was familiar with cooking but I was in no way good at it. I prepared simple dishes that appeared as if I knew what I was doing. My first dinner I prepared for my husband was steak, potatoes (flaked and in the box) and California blend vegetables. That was a good start and the compliments came, then I gained enough confidence to try test my skills with fried chicken and rice. Mission FAILED!! Chicken was still raw inside and the rice was undercooked. I was utterly disappointed and I receive harsh criticism. But, you know what, I didn’t give up nor did my husband give up. Actually he motivated me to become a better cook by purchasing new cookware.

After receiving cookware and utensils, I became interested in researching simple recipes that will WOW those being served. Casseroles have a good reputation of being a full meal in one dish. If you like it, you may try it for yourself! This recipe is courtesy of

Broccoli Chicken Casserole
• 6 skinless, boneless chicken breast halves – boiled and cut into bite-size pieces
• 2 heads fresh broccoli , boiled and cut into pieces
• 3 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup mayonnaise
• 1 teaspoon curry powder
• 3 tablespoons lemon juice
• 8 ounces shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken and broccoli in a lightly greased 9×13 inch baking dish. In a medium saucepan combine cream of chicken soup, mayonnaise, curry powder and lemon juice. Bring all to a boil over low heat, stirring constantly. Pour soup mixture over chicken/broccoli mixture and top with shredded cheese.
3. Bake at 350 degrees F (175 degrees C) for about 20 minutes or until cheese is melted.

Bon appetite!

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