This recipe brings back so many memories, the first time I had it I was in Guatemala on a mission trip. After living their for several years it became a favorite of mine. When we returned to the states I had to call Marion (who was over the kitchen in Guatemala) and ask could she give me the recipe, I love it that much. Everyone in my family loves it too!
It is great all around, the creaminess of the soup paired with chicken, broccoli and the different spices can't be beat. And the great part about it is, it is easily made gluten free!
Chicken Broccoli Casserole
Source: Marion Brummet
1 cup mayonnaise
1 onion; chopped into small pieces
1 can cream of mushroom soup
1 ½ cups water
1 tsp. garlic salt
4 cups broccoli; partially cooked
1 chicken; cooked and chopped
2 cups grated cheddar cheese
1 cup breadcrumbs
*Make sure your ingredients are gluten free if following a gluten free diet!
Mix the first six ingredients together and set aside. Mix the chicken, broccoli, breadcrumbs and cheese together then add the mayonnaise mixture to it. Put in a 3x9x12 dish and bake in the oven for 1-hour at 350 degrees.
Thanks for stopping by y'all and please come again soon!
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