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skinless cream of celery soup chicken broth fresh broccoli florets lemon juice Swiss cheese bread crumbs
Viewed: 22 - Published at: 7 years agoIngredients
- 6 skinless, boneless chicken breasts, boiled in salted water, drained and cubed into 1" cubes
- 2-8 oz. cans cream of celery soup (GF: use 2-8 oz. cans gluten free creamy soup)
- 2 c. chicken broth
- 3 c. fresh broccoli florets, chopped small
- lemon juice, salt and pepper to taste
- 12 oz. sliced swiss cheese
- 4 c. bread crumbs (GF: gluten free bread crumbs)
Method
- 1. Grease the bottoms and sides of a 9" x 12" glass casserole dish.
- 2. Preheat the oven to 375 degrees.
- 3. Combine the soup and broth and mix well. Add lemon juice, salt and pepper to taste.
- 4. Place 1/3 of the chicken breast on the bottom of the casserole dish, then pour 1/3 of the broth mixture evenly over the chicken. Lay 1/3 of the cheese across the top, then sprinkle with 1/3 of the bread crumbs.
- 5. Repeat step 4. two more times, ending with bread crumbs.
- 6. Bake at 375 degrees for 30-40 minutes or until bubbling.
- 7. Let cool 15 minutes, and serve hot.
