An oldie but a goodie - recipe

I got this recipe from my SIL Michelle when I was a young newlywed (11+) years ago when Lance and I were both in college. We loved it but hardly ever made it because in those days a dish that required both cream cheese and parmesan cheese was too expensive for our tastes. I forgot completely about it until yesterday afternoon when suddenly I had such a craving for it. Strange that I can remember something clearly from over a decade ago but ask me what we did yesterday and I'll have no idea. Anyway, I checked our family recipe book to see if the recipe was in there and it was!

When I made it, I used a bunch of chicken tenderloins (approx. 14) instead of the 8 chicken breasts. I grilled them instead of boiling, chopped them up, and set aside some for Spencer before adding to the broccoli and cheese sauce.

Dinner was so yummy last night. Perfect winter dish. Did you know that broccoli contains omega-3 EFAs? It is great to eat dark green veggies in the winter months because they contain omega-3s which helps boost our moods during the months when we are getting less sunshine. Pretty cool, eh? So while you're lamenting the fact that you are eating a calorie laden divine sauce of parmesan cheese and cream cheese, just remind yourself that you are getting LOTS of broccoli with it which your body needs (at least that is what I told myself - I'm the queen of rationalization).

Here's the recipe -

2 big heads of broccoli
3/4 cup parmesan cheese
8 chicken breasts
1 tsp salt
1 tsp garlic salt
2 cups milk
2 packages of 8 oz. cream cheese

Cut broccoli into mini trees and place on bottom of casserole dish. Boil chicken and cut it into thin slices. Put sliced chicken on top of broccoli.

Cheese sauce: On low heat, combine milk, cream cheese, Parmesan cheese, salt, and garlic salt. Beat until smooth.

Pour cheese sauce over chicken and broccoli. Bake on 350 for 25 minutes, uncovered.