| BROCCOLI CHICKEN CASSEROLE In a heavy 4 quart kettle place: 1 whole chicken (Be sure to rinse the chicken under cold water and remove the neck and the paper giblet and liver packet from inside the chicken.) 6 cups water 1 teaspoon salt. 2 pounds fresh broccoli 2 (10 oz.) cans cream of chicken soup 2 cups chicken broth ½ cup mayonnaise 1 tablespoon lemon juice. 1 cup grated cheddar cheese ¾ cup bread crumbs ¼ cup butter Bring chicken, water and salt to a boil. Cover kettle with a lid and reduce heat to low. Steam chicken until tender. (About 45 minutes.) While meat is cooking, divide broccoli into 2 inch spears and florets; then, using a paring knife, cut away any tough outer skin from the remaining stalks. Dice stalks into ½ inch pieces. In a 2 quart saucepan, place broccoli pieces in a small amount of water (2 or 3 cups) and bring to a boil. Cover with a lid and steam for 5 minutes, tossing occasionally with a fork to be sure it cooks evenly. Drain, then layer broccoli on the bottom of a buttered 9 X 13 inch glass casserole dish. Carefully remove chicken from the water. Set aside and cool slightly. Pick the meat from the bones. Discard any bones, skin or undesirable parts. Divide the meat into bite-sized portions and arrange over the top of the broccoli. Strain broth into a clean glass container and measure out 2 cups. Note: Freeze any remaining broth for future use in soup or gravy. Mix soup, broth, mayonnaise and lemon juice together. Pour sauce over meat and broccoli then sprinkle with grated cheese. Crumble bread crumbs over the top. Bake at 350 F for 25 minutes. Note: Ever wonder what you can do with the tiny giblet and liver? I boil the giblet and neck right along with the chicken but do not add it to the casserole. Pick the meat off the neck bone and set aside to nibble on. Slice the giblet thin and serve separately with a little salt. Never boil the liver with the chicken because the broth retains the flavor of the liver. Divide the liver into small pieces, coat them with a small amount of flour then brown in a teaspoon of butter until crispy. Great for nibbling too. |