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2 lbs. boneless chicken breasts 1 bay leaf 3-4 onion slices Salt 3 stalks celery, finely chopped 3 c. fresh broccoli & tender top stems 1 small onion, finely chopped 1 small green pepper 6 Tbsp. margarine, divided 1/2 lb. mushrooms, sliced 12 oz.cream cheese 1 c. chicken broth 8 oz. water chestnuts, drained 1 c. course bread crumbs pepper Place chicken in enough cold water to cover. Add 1/4 teaspoon salt, bay leaf and sliced onion. Bring to a boil, cover and simmer for 20 minutes or until fork tender. Reserve broth and set aside. Remove skin from chicken and cut into 1 inch pieces. Steam broccoli, covered, in a small amount of salted water, 3 to 5 minutes until tender crisp. Drain and cool. Saute chopped onion, celery and green pepper in 3 tablespoons margarine until vegetables are slightly transparent. Add mushrooms and cook a few minutes longer. Reduce heat too low. Add cream cheese and cook until melted. Add broth to thin sauce to desired consistency (about 1 cup). Add salt and pepper to taste. Mix chicken, broccoli and water chestnuts with cream cheese vegetable sauce. Turn into a 9x13 inch buttered casserole. Top with bread crumbs and dot with remaining 3 tablespoons margarine. Bake at 325 degrees for 45 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |