Cook Up Some Love

Ingredients 2 T. butter 2 lbs. chicken breasts Salt/Pepper 1 yellow onion 1 stick celery 4 c. broccoli florets 1 T. olive oil 10.5 oz. cream of chicken soup 2/3 c. sour cream 1/2 teaspoon garlic powder 1/2 t. onion powder 1/2 t. mustard powder 1/2 c. shredded cheddar cheese  Instructions Preheat oven to 350 degrees. Cut chicken into bite-sized pieces and sprinkle lightly with salt and pepper. Melt butter in a dutch oven or large pot over medium heat. Add the chicken, onions, and celery and toss to coat. Sauté for 3 minutes, until chicken is about halfway done, then add the broccoli and 1 Tbsp olive oil. Cook for 3-5 more minutes, until the chicken is cooked through. Remove from heat. Add the cream of chicken soup, sour cream, milk, seasonings, and   half   of the cheese. Stir to combine. Transfer to a lightly greased 9 x 13 casserole dish and top with remaining cheese. Cover and bake for 20 minutes. Remove and increase heat to 400 degrees. Combine the melted butter and Ri...

  Ingredients 4   Tablespoons   butter 1/2 cup + 2 Tablespoons flour 2 cups chicken broth 1 teaspoon Better than Bouillon 1 cup milk 1/3 teaspoon celery salt 1/3 teaspoon onion powder 1/3 teaspoon garlic powder 1/3 teaspoon salt 1/3 teaspoon pepper Note:   It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency. Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes. G radually add the flour, whisk continuously for 3-5 minutes, until it’s the consistency of wet sand.   Remove from the heat. Add 1/3 of the chicken broth and whisk well. Add 1/3 more, whisk well. Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings, whisk continuously. Turn up to medium-high heat,   continue to whisk until it begins to get very thick. Immediately remove from heat.   Soup will continue to thicken upon standing. Use as a direct substitute fo...