5 chicken breasts
2 cans cream mushroom soup
2 pkg. frozen broccoli
1 tbsp. lemon juice
1 cup mayonnaise
Boil breasts with salt & butter (about 2 tbsp. butter).
Remove bones & skin while warm.
Mix soup, lemon juice & mayonnaise together.
Lay chicken & broccoli spears in baking dish.
Pour soup mixture over & cover tightly in foil (cover with buttered crumbs is good).
Bake 350°F for 1 hour.
Well, I think it's OK to modify these recipes. After all, most of them were written in the 1950s or 1960s. They didn't even have microwaves then! My first modification in the recipe was to cut it in half - I was fixing it for Doug & me and I knew we'd never get through the entire recipe. It was easy to half because I could just use one can of soup instead of two, and a half cup of mayonnaise is always better than a full cup! I used frozen chicken tenders. Who wants to boil chicken and remove bones and skin???? MY girls don't, that's for sure. The frozen broccoli I used was flowerets and not spears - I couldn't find spears. I'm pretty sure they don't make them. Come to think of it, now as I'm reading the recipe, I didn't cover it with foil when I baked it. The bread crumbs wouldn't have browned as nicely if I had covered it. The mixture of the mayonnaise, soup and lemon juice made it taste a little bit like sour cream - but don't tell Doug!
I want to make this one! Nice note about the chicken - not a chance if I had to de-bone or take skin off - eww! Would I cut it in half for my fam?
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