Ingredients

• 1 lb frozen broccoli florets
• 24 oz cooked and cubed chicken
• 2 cans cream of chicken soup
• 1 cup mayonnaise
• 2 oz grated cheddar cheese

1. Place 6 mini loaf pans on a baking sheet pan.
2. Place broccoli in a microwavable bowl and cook for approximately 8 minutes or until broccoli is soft.
3. Place an equal amount of cooked broccoli in each mini loaf pan.
4. Add a 4 oz layer of chicken to each of the mini loaf pans.
5. In a bowl combine cream of chicken soup and mayonnaise and mix thoroughly.
6.  Add soup/mayo mix to each of the mini loaf pans.
7. Sprinkle a layer of grated cheddar cheese to the top of the mini loaf pans.  Add enough cheese to cover the soup mayo mix.
8. Preheat oven to 350 degrees and bake for 40 minutes or until cheese is thoroughly melted and the mixture is bubbling around the edges.
9. If your are planning on freezing to serve on a different day, then allow for the broccoli chicken to cool, and then place in a hefty freezer container and place in freezer.

Notes:

1. We use Costco rotisserie chicken which we remove all chicken meat from the bones and then cube up the meat.
2. If you like more cheese then add more cheese.
3. This recipe was derived from Grandma Henson’s original recipe which can be found on this website as well.