This is the last menu I’ll be doing for a couple weeks. I’m not planning to menu plan while Keith is home on leave. I’m so excited that it’s almost here!!
Monday – Italian Meatballs (leftover)
Tuesday – Ham Steak, macaroni, green beans
Wednesday – Meatloaf, Mashed Potatoes, Vegetable
Thursday – Chicken-Broccoli Divan (recipe below)
Friday – Dinner out at the Rhinelander
Saturday – Kids Can Cook Quick Quesadillas, spanish rice, chips and dip
Sunday – Roast and vegetables
Chicken-Broccoli Divan
1 lb. fresh broccoli, cut into spears, cooked and drained, or 1 pkg (10 oz) frozen broccoli spears, cooked and drained
2 cans (4.5 oz) Swanson Premium Chunk Chicken Breast, drained
1 can Campbell’s Broccoli Cheese Soup
1/3 c. milk
1/2 c. shredded cheddar cheese
2 T. dry bread crumbs
1 T. butter, melted
1. Place broccoli in 2 qt. shallow baking dish. Top with chicken.
2. Mix soup and milk. Pour over chicken. Sprinkle cheese.
3. Mix bread crumbs and butter. Sprinkle over top.
4. Bake at 450 degrees 20 min. or until hot.
For more menu planning ideas, visit Menu Plan Monday at I am An Organizing Junkie.