Chicken and Broccoli Casserolehttps://www.penzeys.com/shop/recipes/chicken-and-broccoli-casserole/Rikki Skopp says "This recipe is great for feeding a big family or crowd, or to bring to a potluck. It's my son Wesley's favorite thing to eat. A nice thing about this recipe is that my daughter Aubrey is a vegetarian, so I just put some of the broccoli in a small baking dish for her and top with some of the sauce and cheese."2 big heads broccoli, chopped and partially cooked until al dente (florets boiled 1 minute then rinsed in cool water and dried well) 4 Cups cooked chicken meat (meat from 1 chicken or even leftover holiday turkey meat) 1 15 oz. can cream of mushroom soup (or 8 oz. cream cheese plus 1 cup sliced cooked mushrooms: sauté mushrooms in 1 TB. olive oil 6-8 minutes until golden and add the cream cheese; stir until smooth) 2 lemons, juiced (about 1⁄2 Cup juice) 1/2 Cup sour cream 1/2 Cup mayonnaise 1 tsp. GRANULATED GARLIC POWDER 1 tsp. SPICY 4/S 1 tsp. PENZEYS PEPPER 2 Cups shredded cheddar cheese 1/4 Cup bread crumbs 3 TB. melted butter
