If you're interested in making this for your friends or family, then read on!
Prep Time: approximately 30-45 mins.
Cook Time (oven): approximately 15 mins.
- 2 chicken breasts
- 2-3 stalks of broccoli
- 1 can cream of mushroom soup
- 1 cup mayo
- 1 whole lemon
- 3/4 cup shredded cheese
- 3/4 cup Panko bread crumbs
- 4 tbs butter
- 3 cups macaroni*
- 1.5 tbs olive oil
- Sea salt and cracked pepper (to taste)
Add 4 tbs (half a stick of butter) to the macaroni and mix until fully melted. Make sure to place the strainer full of macaroni on top of a plate to catch any drippings. Transfer the macaroni mixture into a 13 x 9 baking pan. Rinse out the strainer (to later use for the broccoli).
Cook chicken in the salt water for about 10-15 mins or until done. DO NOT dump the water! Shred chicken into a separate bowl. As seen in my photo I have gloves on. Gloves are optional - I use them to prevent any food getting stuck under my nails. :-)
To cook the broccoli, use the same water used to cook chicken breasts. Cook on med-high heat for about 12-15 minutes. Pour the water and broccoli into the strainer used to hold the macaroni previously.
Then pour cream of mushroom to cover. Add more salt and pepper, if preferred.
Take out of the oven, let cool for 5 mins, serve, and ENJOY!
Try out this recipe and let me know how you like it. Your kids, spouse, guests - whoever you're serving it to - will have a tasty dinner and the kids, especially, will get their veggies in. I promise your kids will love broccoli after tasting this delectable, easy dish that YOU prepared!
~ XOXO, Mari