Tuesday, August 4, 2009

Broccoli Chicken Casserole

My sister-in-law posted this recipe on her blog and I was way curious about it.  I really like the broccoli casserole that my family makes, but I was fascinated enough that I tried this recipe.  It was really good!  I will be making it again! 



Layer the following top (1) to bottom (5):
1. 1" buttered cubes of French bread (about 1/2 loaf)
2. 1 cup shredded cheddar cheese
3. sauce (see below)
4. 2 cups cooked cubed chicken breast
5. 2 cups steamed broccoli
2 cans cream of chicken soup
3/4 cup mayonnaise
1 Tbsp lemon juice
-Mix sauce ingredients together before adding to casserole layer.
-Layer ingredients in a greased 9X13 glass dish. Bake at 350 degrees about 30 minutes.  Bread will be toasted and cheese will be bubbly.

Roasted Red Potato Wedges

Brian requested that we have potato wedges last week, so I used the opportunity to look for a good new recipe.  This recipe is not only very simple and easy, but very delicious!  I recommend serving these with steak/chicken and salad.  We just had them with salad and called it a meal.  They're crisp on the outside and soft on the inside.  I changed the recipe but here is the original.




  • 4 large red potatoes, cut into wedges
  • 1/4 cup butter, melted
  • 1/4 cup parmesan cheese, grated
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated black pepper

  • Directions:
    Wash and slice potato in wedges and place in 9X13 glass dish.  Combine melted butter, garlic, salt, and pepper in bowl and pour over potatoes.  Sprinkle parmesan cheese on top and toss to coat (I just used my hands and got the potatoes really coated...but it's messy that way).  Cook at 425 degrees for 40 minutes, turning the potatoes once halfway through cooking time.

    *It actually only took about 35 minutes when I made them.  Just cook them until they're brown and crisp.

    Lemon Chicken

    This is a recipe I found on a food blog of someone from my old ward.  It's really easy and quite good.  It only requires a few ingredients.  I recommend to serve it with a vegetable and biscuit/rice/roll side.


    1/2 cup all-purpose flour
    2 tsp lemon-pepper seasoning
    4 boneless skinless chicken breast halves
    1 package (9 oz) hollandaise sauce mix
    1 tablespoon lemon juice
    2 tablespoons butter, divided


    1. In a large resealable bag, combine flour and lemon-pepper. Flatten chicken to 1/2-inch thickness. Add chicken one piece at a time, and shake to coat.

    2. Prepare sauce according to package directions. Stir in lemon juice. Meanwhile in a skillet, saute chicken in 2 tablespoons butter for 4-6 minutes on each side.

    * As you can tell I cut my chicken breasts in strips.  You can use whatever cut you want but I think it works best if the chicken is in smaller pieces.
    * I am generous with the amount of lemon pepper I use.  Two teaspoons didn't seem like enough.