Chicken Casserole Ala Ruth
Yield
6 servingsPrep
10 minCook
60 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
broccoli florets
thawed, drained |
*
|
| 4 | each |
chicken breasts
cooked, boned |
|
| 2 | pounds |
velveeta cheese
|
|
| 1 | each |
cream of mushroom soup
canned |
*
|
| ½ | cup |
salad dressing
|
|
| 1 | each |
water chestnuts
canned |
*
|
| 1 | each |
onion rings
french fried, canned |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
broccoli florets
thawed, drained |
*
|
| 4 | each |
chicken breasts
cooked, boned |
|
| 907.2 | g |
velveeta cheese
|
|
| 1 | each |
cream of mushroom soup
canned |
*
|
| 118 | ml |
salad dressing
|
|
| 1 | each |
water chestnuts
canned |
*
|
| 1 | each |
onion rings
french fried, canned |
* |
Directions
Place broccoli in well greased 9 X 13 pan.
Cut chicken in large pieces and spread over broccoli.
Spread ⅛ inch pieces of cheese over entire pan.
Mix soup with salad dressing and spread over cheese.
Sprinkle sliced water chestnuts over top.
Bake 55 minutes at 350℉ (180℃).
Cover top with onion rings for the last five minutes.
