Chicken & Broccolli Casserole Challenge

On Tuesdays our local grocery store has "mammoth" roasted chicken done on the rotisserie on special for $6.99.  They are really delicious and become a quick meal.  I felt challenged into thinking what could I make with it this week.

I found a recipe for Chicken Broccolli Casserole on a can of reduced fat Campbell's Cream of Brocolli Soup.  Recipes on cans and packages are so tempting to me to try.

Following the recipe I combined the soup and 1/3 cup milk in a small bowl and seasoned it with salt and pepper.  I cut into cubes 2 cups of the chicken and combined that in a 1 quart casserole dish with 3 cups of cooked, hot broccolli cut into smaller flowerettes. I spread the soup mixture over and sprinkled on a 1/2 cup low fat shredded cheddar cheese and some bread crumbs.  Then drizzled 3 tablespoons of melted margarine over the top and into a 425F oven for 25 minutes to heat it up. 

It came out of the oven like this.  Easy and very appealing with a cheesy crunchy top.

I served it up with egg noodles with a little margarine melted on it and a sprinkling of parmesan cheese.
This recipe is definately staying in my box of recipes for another quick and delicious chicken meal.

Yum!.... Judi xoxo

Perfect Herb and Veggie Roast Chicken

This weekend we trued a new roasted chicken recipe. Neither Marc nor i am used to using dry herbs and that was one rason why I wanted to try this recipe. The Barefoot Contessa made it on TV once while I watched and I found the recipe on the Food Network site. Let me share it with you.

Perfect Herb and Veggie Roast Chicken

1 - 5-6 lbs roasting chicken (ours was smaller)
4 carrots, cut into 2" chunks
1 onion, cut into large slices
1 parsnip, cut into hunks (optional. I had one and added it. It blended well in the recipe)
1 fennel bulb, trimmed and cut into 4 quarters
1 lemon, cut in half
1 bunch of thyme
3 bstp melted butter
olive oil
salt and pepper

Rinse the chicken and pat dry on the outside. Liberally salt inside the chicken. Stuff the 2 halves of lemon, garlic and 1/2 the thyme bunch into the chicken. Tie the legs and tuck the wings under. Brush with the melted butter and salt and pepper outside of chicken.

Spread the onion, fennel and carrots in the baking dish in the olive oil. Toss 1/2 the thyme over the vegetables. Place chicken on top of vegetables.

Cook uncovered for 1-1/2 hours or until juices run clear. Serve with the vegetables.


This is very aromatic and very yummy and easy too! We served it with a nice blend of whilte and wild rise in a chicken herb flavour.

You might want to try this one yourself.... Judi xoxo