I love summer for how simple it can be–or ought to be. It’s got that easy-going vibe. After all, it’s short-lived–it’s a season, so why not make it a laid back time of year that you can truly enjoy?
I took a peek at the back of a Jiffy box, found a recipe, but doctored it the way that I wanted it to be. To be fair, I made Jiffy’s version first, then mine. I liked/loved mine better!
Before we go on, let’s talk about Jiffy for a moment. I find their mixes economical, quick and easy when in a pinch for time, and the company is all-American. I love that. I salute them for being the first prepared baking mix company in the United States since 1930, directly on American soil. That’s impressive beyond impressive if you ask me for their hard honest work and family dedication because it is, after all, a family-run business.
Jiffy is marketed by the Chelsea Milling Company out of Chelsea, Michigan. They used to be called the Chelsea Roller Mill. I’m thinking flour and a rolling pin! “A biscuit resembling a white hockey puck led Mabel White Holmes to start a revolution in home baking with a packaged dry mix.” Today, the company is managed by her grandson, Howdy Holmes–a former Indianapolis 500 and CART driver. He enthusiastically became the CEO in 1995. Again–impressive!
Moving on with this marvelous mix in a recipe, here’s how I made the casserole: First of all, I opted for the Swanson canned chicken because it’s super-soft and moist–ideal for cooking with in a casserole. It helps produce an excellent texture for a casserole as opposed to leftover boiled, fried, or baked chicken. That’s just my personal opinion from trial and error in the past to obtain the best casserole dish when chicken is a key ingredient.
After heavily buttering a 2-quart casserole dish, I simply put the drained (paper towel-dried to prevent excessive liquid in the casserole) chicken into the dish along with broccoli, a shredded cheese mix, a generous sprinkle of Kraft grated Parmesan and Romano cheese, and then added Weber Chicago Steak Seasoning instead of just plain salt and pepper. I like the garlic and spices of the Weber seasoning.
Next, I thinly slivered some onion over the top.
For the dry and liquid ingredients, I whisked 1 cup of the baking mix into 3 large eggs and 3/4 cup whole milk.
For an undetected surprise after it’s baked?–a heavy addition of Frank’s Red Hot whisked into the recipe, 1/8 cup to 1/4 cup measurement–which is why I put 3/4 cup milk into the bowl instead of 1 full cup–just so the texture would be full-bodied, creamy, and thick enough–not liquid-baked thin and dry. And this was just a beautiful orange-yellow after it was baked, not so spicy as one would imagine it being.
At this stage, it resembles Thousand Island dressing! Drizzle the baking mix liquid over the entire top from side to side. Bake at 400 degrees Fahrenheit–
with the center looking like it needs a few extra minutes to finish in the oven. Baking the center completely solid as the outer circumference appears to be, will dry out your casserole–pretty much any or every casserole–especially the longer it sets. The center is your mark, but it’s a stage of not being too soft but slightly softer than the rest of the casserole so that your casserole is moist throughout. Divine secret?–yes!
See how wonderfully moist this Chicken-Broccoli Casserole is? You will love it, you can take my word for it. You may need a little (tiny bit) extra salt even though salt is included in the Weber seasoning.
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