Family recipes

These are two chicken casseroles that I have made regularly over the years. Katie asked for the recipe, and then Emily, so here they are for everyone. Enjoy!

Chicken and Broccoli Casserole

4 chicken breast halves
3 packages (10 ounces each) frozen broccoli cooked according to package directions, or 2 pounds fresh broccoli, well trimmed and cooked until tender crisp
1 can cream of chicken soup
1/2 milk
1 cup sour cream
3/4 cup cheddar cheese
1/2 cup buttered crumbs or parmesan cheese


Simmer chicken breasts in water just to cover for about 30 minutes, or until tender. Remove chicken from broth and cool enough to handle. Then slice into large pieces.
In a 9x9x2 inch pan, arrange broccoli. Layer chicken over broccoli. Make a sauce by combining soup, milk, sour cream and cheese. Add more milk if necessary.
Pour sauce over chick and broccoli to cover chicken pieces completely. Cover with buttered crumbs or Parmesan cheese. Cover pan with aluminum foil and back at 350 degrees for about one hour. Remove foil the last 30 minutes of baking to brown crumbs slightly. Makes 5 to 6 servings.


Idon Openshaw's Chicken Enchiladas

4 dozen corn tortillas - spray with Pam, fry quickly on both sides
4 chicken breasts, cooked and cut in bite size pieces
1/2 c onion, chopped
2 C shredded Mexican cheese
Mix 2 cans cream of mushroom or chicken soup, 2 cups sour cream, 2 cans green chilies
Spread 1/4" layer on bottom of 9x13 pan
Layer until finished:
1. cooked chicken
2. tortillas
3. soup mix
4. onions
5. cheese
Bake at 300 degrees until warm; no bubbling