WHAT'S COOKING? Good recipes for broccoli
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TERESA HATCHELLWHAT'S COOKING?
The Times and Democrat will be running the Best of What's Cooking? from columnist Teresa Hatchell. This column ran originally on March 4, 2015.
Last Wednesday, I received an email from a reader about my column that was fresh off the press that day. Over the years I have been writing Whats Cooking?, I believe this wonderful ladys response was the quickest one I have ever received. For privacy purposes, Ill share the short letter but not the writers name.
Good morning, Teresa, she wrote. I started this a.m. as I like to by reading your column, where you mentioned a broccoli, cheese, mac recipe, three of my favorite foods. I must have missed that recipe and wonder if I can get it? Thanks for your help.
I responded: I hope you are doing well! Thank you for reading my column weekly. I so enjoy sharing recipes with everyone. I didnt actually give a recipe for the Broccoli, Cheese N Chicken dish I referred to in the column. I just mentioned it and noted that it is made with those three ingredients only some steamed broccoli cut in manageable pieces, as much of your favorite cheese as you would like to add (I use shredded sharp cheddar but occasionally splurge and use feta, or use a combination of shredded or crumbled cheeses) and tear or cut some pieces of the meat from stewed, baked or rotisserie chicken (no macaroni, but you could put some in if you would like). Simply combine the three ingredients in a large bowl. Spoon it into a lightly-buttered casserole dish and bake at 375 for about 15 minutes or until the top is nicely browned. It doesnt take too long because the broccoli and chicken were already cooked before you folded them in with the shredded cheese. I hope you will enjoy this easy, nutritious meal in one dish. And, I hope all readers out there will give it a try and vary the amount of each of the ingredients to suit your needs and tastes.
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