Chicken Broccoli Casserole
|Sweet basil||1 Tablespoon|
|Celery||2 Tablespoon, chopped|
|Onion||2 Tablespoon, chopped|
|Broccoli||1 Pound, separated|
|Broccoli||1 Pound, separated into florets|
|Water chestnuts||1⁄4 Cup (4 tbs), sliced|
|Powdered milk||1⁄4 Cup (4 tbs)|
|Non fat dry powdered milk||1⁄4 Cup (4 tbs)|
|Brown rice||1 Cup (16 tbs)|
1 Wash throughly, 4 to 6 chicken breasts. Skin and bone them.
2 In a pan add 1 quart of water season with basil, bay leaf, celery, and onion. Add chicken.
3 Cook the breasts until tender, but not dry.
4 Remove from liquid; reserve the liquid.
5 Cut chicken into chunks.
6 In a 2-quart casserole dish, arrange chicken, broccoli, and water chestnuts in layers.
7 Layer until all ingredients have been used.
8 With 1 1/4 cups of strained chicken broth mixed with dry milk and arrowroot, prepare the gravy.
9 Add sherry for flavor.
10 Pour over chicken-and-broccoli mixture.
11 Cover with foil and bake in 350 degrees farenheit oven until hot.
12 Serve hot.