0 (0)

Categories: Mains, Quick and Easy

Nixon Chicken

Nixon Chicken
Al Seib / Los Angeles Times

DEAR SOS: In the 1970s one of President Nixon's daughters had a recipe for a chicken dish that was delicious. I don't remember which daughter, but I think it was Tricia. Somewhere along the line I lost the recipe. Do ... Read more

Total time: 1 hour | Serves 6
  • 2 (10-ounce) packages frozen chopped broccoli
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 2 eggs, beaten
  • 1 cup grated sharp Cheddar cheese
  • 2 tablespoons chopped onion
  • 1 cup mayonnaise
  • 2 boneless chicken breasts (about 3/4 pound), cooked and diced

Step 1Steam the broccoli until tender, about 10 minutes. Set aside.

Step 2Heat the oven to 375 degrees.

Step 3Combine the soup, eggs, cheese, onion, mayonnaise and chicken.

Step 4Place half of the broccoli in a 9-inch-square baking pan or casserole dish and pour half the soup mixture over the top. Layer the remaining broccoli over the top, then pour the rest of the soup mixture over it to form 2 layers.

Step 5Bake until golden brown, 35 to 40 minutes.

Each serving:
481 calories; 856 mg sodium; 153 mg cholesterol; 34 grams fat; 10 grams saturated fat; 19 grams carbohydrates; 27 grams protein; 3.05 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Spiced butternut squash stew
Naked ribs
Creole file gumbo
Risotto With Shrimp and Cherry Tomatoes