Another way to use up your leftovers. This time a dinner in a casserole. I started off thinking I have broccoli to use, then I remembered the leftover shredded Citrus Herb Chicken in the refrigerator. Then I said to Mark, “Hey what about adding some cheese?” And there you have my method for developing a recipe. Almost brain surgery, don’t you think?
- 1 stick butter
- 1 couple of cups of leftover steamed broccoli. I probably used about 3 cups.
- 2 to 3 cups leftover shredded Citrus Herb Chicken
- 1 can Cream of Broccoli Soup
- 1 cup sour cream
- 1 to 2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 box Jiffy Corn Muffin Mix
- 2 eggs, whisked
Preheat your oven to 350. Slice the butter and place in an 8 x 12 or so baking dish. Place in the oven until melted. In a large bowl combine the steamed broccoli, shredded chicken, the Cream of Broccoli Soup, sour cream, shredded cheddar cheese, salt and ground black pepper. Stir in the whisked eggs and the Jiffy Corn Muffin Mix until just blended. Pour the mixture into your baking dish over the melted butter. Bake for 1 hour until golden brown.
Suggestions: Try adding leftover Turkey or Pork if you don’t have chicken. Making this for adults? Try adding a little bit of Cayenne Pepper or hot sauce.