I altered the recipe a little, but it was very good, and I will make it again. I used about 2 lbs of boneless, skinless chicken breasts, which I pounded out to about .5 inches. (They completely covered the bottom of my 13x9 baking dish.) I sauteed one large onion and 1 tsp of Christopher Ranch minced garlic in butter and olive oil. I mixed that with one can of Cream of Chicken with Herbs soup plus the milk that the recipe calls for. I don't like mushy broccoli, so I took a fresh head of broccoli, peeled the stalks, and cut it into spears. I put two spears on each chicken breast. I poured the soup/onion mixture over everything and baked for about 45 minutes. I turned out perfectly! The broccoli got nice and roasted and wasn't mushy, and the onion mixture plus the herbs in the soup was very flavorful. The broccoli stalks were still kind of woody, so next time I will just get two broccoli crowns and leave the stalks off. I would also like to try this with fresh asparagus and red peppers.
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I altered the recipe a little, but it was very good, and I will make it again. I used about 2...