Green Chile Chicken Broccoli Bake

This recipe is an old one. In the late Sixties, I was a member of the local chapter of Sweet Adelines, a female barbershop singing chorus. The group had lots of social events, most of which usually included food. There were some wonderful cooks amongst us, and we decided to publish a cookbook of our favorite recipes as a fund raiser.

This recipe originally had a different name, but then it also didn’t call for some of the ingredients I’ve added over the years. I adapted it to my own family’s unique taste preferences, and they really like this dish. On a lark, I decided to make it a part of my second murder mystery, Murder on Sagebrush Lane. Rather than include it in the back of the book (after all, this mystery has little to do with the culinary arts) I thought it best to put it on my web site for everyone’s access. I hope you enjoy it. These proportions will serve about six or seven people. Please let me know how you like it!


3 or 4 – 6-oz. cans of white meat chicken (Swanson’s or similar brand) Depending on how much chicken you like in it
1 – 12-oz. package frozen broccoli
1 Package, Pepperidge Farms Herbal Dressing (Blue trimmed package)
tossed in two sticks melted butter
1 – 3-oz. can Hatch’s Chopped Green Chile


2 Cans Cream of Chicken Soup
2 Tsp. Fresh Squeezed Lemon Juice
1/4 Cup of the liquid drained from the cooked broccoli


Layer chicken, broccoli, 1/4 of the bread crumbs; pour the soup mixture over and through
Top with remaining bread crumbs

Bake – covered – at  350 degrees for 30 minutes. Uncover and bake another 10 minutes.


With a loaf of hot garlic bread, and a salad. Scrumptious!!

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Patricia Smith Wood