Monday, February 11, 2013
Chicken Divine & Homemade Vanilla Ice Cream
Steve belongs to some friends of our's. Friends with whom we spent a lovely Sunday afternoon last week sharing a meal, talking, playing Four Squares in the basement, asking a hundred and one questions about bearded dragons, making ice cream and touring their home.
As for the meal, we provided a big, Green Tossed Salad and Homemade Applesauce. And they provided two pans of Chicken Divine, hot French Bread and Homemade Vanilla Ice Cream with all the trimmings. And I do mean all the trimmings - chocolate syrup, chopped nuts, caramel topping, Valentine sprinkles, Oreo cookie crumbles, candy hearts and waffle bowls. That dessert made the afternoon over the top. (And it's no wonder - wait 'til you look at those deliciously rich ingredients!)
4-6 chicken breasts, cooked and cubed
16 oz. frozen broccoli, cooked and drained
1 C. mayo
2 cans cream of chicken soup
2 C. shredded mozzarella
2 C. corn flake crumbs
2 tabl. butter, melted
Layer a 13x9" pan with chicken cubes. Then layer with cooked broccoli. Mix together mayo and soup. Spread mixture over chicken and broccoli. Sprinkle the cheese over top. Mix corn flake crumbs and butter, then spread over top of the cheese. Bake at 350 for 45 minutes, uncovered.
Homemade Vanilla Ice Cream
(Makes 6 qt.)
3 C. milk
2 3/4 C. sugar
3/4 tsp. salt
3 C. half-and-half
2 tabl. vanilla
6 C. whipping cream
Mix well and pour into ice cream maker.