Chicken casserole

I think I've finally got my chicken casserole right! When a cream-based casserole is done, it needs to be like a thick creamy soup, not a semi-solid cake. Today I made a simple chicken casserole to host a friend. It was yummy!


Recipe: Chicken casserole (for 3)


Ingredients:
- 2 chicken skinless boneless fillet
- 1/4 crown of broccoli, chopped to 1/2" pieces
- 6 mushrooms chopped to 1/2" pieces
- 1 can of cream of chicken soup, healthy request
- 2 tablespoons (TB) croutons
- 2 TB evaporated milk
- 4 TB bread crumbs


Procedure:
Bake chicken at 300F in oven for about 10 minutes or until it just turns white. Take out, and cut into 1/2" strips. Mix with broccoli, mushrooms and crouton. Place in a 8"x8" pan. Spread cream of chicken soup on top to fully cover the surface. Blend in the evaporated milk. Then sprinkle bread crumbs on top. Bake covered with foil at 375F, middle rack, for 20-30 minutes. Casserole should be bubbling and watery when done. Then it thickens after coming out of the oven.