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I have to agree, this is a great recipe. Barefoot Contessa has a very good version of this, if it's not the same as this one. I've made it a few times and I remember adding some Parmesan at the end.
Inas version is wonderful, you can do the same treatment to brussels sprouts, love adding the cheese at the end!
I have to agree, this is a great recipe. Barefoot Contessa has a very good version of this, if it's not the same as this one. I've made it a few times and I remember adding some Parmesan at the end.
I love Barefoot Contessa! She always has great recipes plus I get too to see our favorite part of LI/NY and then get home sick
2 c. chicken in chunks
2 c. cooked rice
1 pkg. chopped broccoli
1/2 c. chopped celery
1/2 c. chopped onion
1/2 stick butter
1 can mushroom soup
2 c. grated cheese or Velvetta
Salt and pepper to taste
Slivered almonds (optional)
Saute celery and onions in butter, add broccoli and cook until thawed. Mix soup and cheese. Add all ingredients together. Put in greased casserole dish and cover with almonds. Bake 30 minutes at 350 degrees.
In summer, I cook my broccoli and put it in the fridge. Then I serve it cold with mayo on it.
If you buy the entire broccoli, with the hard stem, eat that separately. Peel off the fibrous skin, and dip the heart in salt. Very similar to the heart of cabbage or cauliflower, or like raw rutabaga or kohlrabi.
One of the best casseroles I've ever made consisted largely of ham chunks and broccoli in a cheesy cream sauce. But I guess that's just broccoli with cheese on it again.
i like to steam them. meanwhile i saute garlic in EVOO, then just toss the broccoli in. YUM!
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