This dish came about when I had some leftover broccoli and half a package of feta cheese. The feta and oregano give this dish a really nice flavor. The bread cubes add crunchiness and extra flavor, plus they make this a satisfying, filling dish for supper. My daughter and I both loved it.
CHICKEN AND FETA CASSEROLE
One cup of broccoli florets, steamed fork-tender
2 cups diced cooked chicken breast
One 10-1/2 oz can cream of chicken soup
1/2 cup mayonnaise
1/2 tsp lemon juice
½ tsp dried oregano
3 oz. crumbled feta cheese
2 slices bread, cut into cubes
1 Tblsp. butter, melted
¼ tsp dried oregano
Preheat oven to 350 degrees F
Oil a 9×9 inch baking dish
Arrange steamed broccoli in an oiled 9×9 inch baking dish. Spread cooked chicken on top.
In a medium bowl, combine soup, mayonnaise, lemon juice and ½ tsp. oregano and pour over chicken.
Sprinkle with feta cheese.
In a small skillet, melt butter and toss bread cubes to coat.
Place cubes on top of chicken mixture. Sprinkle lightly with ¼ tsp dried oregano.
Bake uncovered @ 350 for 25 minutes.
4 servings
LILLIAN'S CUPBOARD 