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BROCCOLI, SPINACH AND CHICKEN
CASSEROLE
 
10-12 chicken tenderloins, fully cooked, diced
1-16 oz frozen pkg broccoli, cooked
1-16 oz frozen pkg spinach, thawed
1 can broccoli cheese soup
2 cups cheddar cheese
1/4 cup mayonnaise
1 tablespoon butter
salt and pepper to taste

Simmer chicken tenderloins until fully cooked. Than add the broccoli and the spinach to the pot and simmer for 10 more minutes. Drain.

Dice chicken. Add everything back to pot and add remaining ingredients. Stir.

Cover and bake in a 350F oven for 1 hour.

Submitted by: Angie Gleaton
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 Rating: 3 / 5 - Reviews: 2
Sep 3, 6:39 PM
Kathie (North Carolina) says:
May 15, 7:52 AM
Chef Tail (United States) says:

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