A Family Favorite

As my children started getting married and left home, I started getting phone calls.  "Mom, how do you make this or that?"  I realized that the recipes that they had grown up with were important to them and they wanted to continue some of our family traditions.  The following recipe is one of those traditions that they just can't seem to live without!



Chicken Broccoli Casserole                                      serves 8

24 frozen chicken tenderloins (3 per person)
5-6 c. fresh or frozen broccoli, cut in bite size pieces (you can adjust this amount)
2 cans condensed cream of chicken soup
2 c. milk
1/2 c. mayonnaise
2 tsp. lemon juice
1 c. shredded cheese

Bring a pot of water to boiling and put the frozen chicken tenderloins in the pot.  Cook on low for about 20 minutes or until done.  Remove chicken from the pot and let cool.  Bring water back to boiling, then turn off the heat and place broccoli in pot of water and cover.  Let it sit (no heat) while preparing the chicken.  Either shred or cut the chicken into bite size pieces and place in bottom of a greased 9" x 13" baking dish.  Drain the broccoli and place on top of the chicken.  Set aside.

Combine the soup, milk, mayonnaise, cheese and the lemon juice in a bowl.  Cover the chicken with the soup mixture.  Bake uncovered at 350* for 30 minutes.  Serve with potatoes, rice or pasta.