Broccoli and Chicken Casserole

Main ingredients:

* Chicken Tenders cooked and cut into bite size pieces (3 tablespoons Olive Oil for cooking)

*14 oz. frozen Broccoli Florets or pieces (steamed with 1 cup water) save 1/2 cup broccoli water
after steaming

*2 boxes 6 oz. Stuffing Mix

When making stuffing use only one cup of water and 3 tablespoons of butter for both packages and bring water and butter to a boil then add boxed stuffing mix together, it should be on the dry side. (If you really like it moist follow direction on package.

Sauce:

*1 can Cream of Chicken Soup (10 3/4 oz.)
*1/2 cup Mayonnaise
*1 cup Greek Yogurt or 1 can Cream of Mushroom Soup ( 10 3/4 oz.)
*1/2 teaspoon Curry Powder
*1 tablespoon Lemon Juice
*1 cup Sharp Cheddar Cheese or Cheese of your choice

*Salt and pepper to taste

Mix sauce ingredients together until creamy. (I added 1/2 cup of the broccoli water to the sauce.)

Grease or use Pam on a 9 x 13 inch pan. Layer: 3/4 of the prepared stuffing mix, steamed broccoli, cooked chicken, sauce and top with the 1/4 remaining stuffing mix. Cover with aluminum foil and bake in a pre-heated oven at 350* F. for 30 minutes or until bubbly and then remove foil and bake for another 5 minutes to brown.

This recipe is adapted from a recipe from Helen. (A family recipe)

Making the casserole.

In cast iron pan sear Chicken on medium heat, 5 minutes each side. ( I like to use the splatter guard to keep the grease from popping all over the stove and me!)

I also put about 3 tablespoons of olive oil in the pan on medium heat and wait a 1/2 minute or so for the pan to get hot and then add the chicken tenders. Sear only 6 at a time.

Put seared chicken in a Dutch Oven.

Pour the deglazing juice onto the chicken. Place lid on the Dutch Oven and Bake in the oven 350*F for 30 minutes or until juices run clear. ( Internal temperature of chicken 165* F.)