1 (1.75-oz) pkg Parm crisps (or use 1 cup freshly grated Parmesan cheese)
Instructions
Preheat oven to 350°F. Cook broccoli according to package directions, using the lesser cook time. Cool; cut up large pieces.
Melt butter in a large nonstick skillet over medium-high heat. Sauté mushrooms until tender; season lightly with salt and pepper. Sprinkle flour over mushrooms. Cook, stirring, 1 minute.
Stir in broth, cream, salt, and pepper. Bring to a boil; reduce heat, and simmer 5 minutes or until thickened. Remove from heat; cool slightly.
Stir in cheese, mayonnaise, lemon juice, chicken, and broccoli. Spoon into a greased 13-x 9-inch baking dish. Top with Parm crisps.
Bake, uncovered, 20 to 30 minutes or until bubbly and browned.
Side Dish Ingredients
½ (9-oz) pkg chopped romaine lettuce
3 sliced carrots
½ (16-oz) bottle creamy Italian dressing
Side Dish Instructions
Toss together lettuce and carrots with desired amount of dressing in a bowl.
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