Broccoli Chicken Casserole & Rolls

Broccoli Chicken Casserole

2-3 cups broccoli (one small bunch)
2-3 cups (1 lb.) diced cooked chicken
2 cups cream of chicken soup
1 cup sour cream
½ tsp. salt
1 cup grated cheese
1 cup bread crumbs
3 Tbsp. butter
1 small onion diced

Cook broccoli in boiling water for 5-10 minutes. Spread broccoli on bottom of baking dish Spread chicken over broccoli. Melt butter, chop onion and sauté in melted butter. Add soup, sour cream and salt. Spread over chicken. Sprinkle with cheese. Top with bread crumbs. Bake at 350 degrees for 35 minutes or until cheese is melted and it is warm all the way through.

This meal is all put together, just thaw and bake at 350 degrees for 30-40 minutes, until cheese is melted and it's warm all the way through. Serve with Rhodes Rolls.

Rhodes Rolls

Regular Method
3-5 Hours

1. Coat a pan with non-stick cooking spray. Place frozen dough in pan and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.

2. Let rolls rise for 3-5 hours, until double in size. Actual time depends on the temperature of your kitchen. Carefully remove plastic wrap.

3. Preheat oven to 350 degrees. Bake rolls 15-20 minutes, until golden brown.

4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.

Speed Method
1 ½ hours

1. Coat a pan with non-stick cooking spray. Place frozen dough in pan. Do not cover. Preheat oven to 200 degrees, then turn oven off. Boil 1 or 2 quarts of water in a shallow pan and place pan of water on lower rack in oven.

2. Place rolls on upper rack in oven. Let dough rise about 1 hour, until double in size. Watch closely so dough does not rise too high. Remove pan of water.

3. Leave dough in oven and set to 350 degrees. Bake 15-20 minutes, until golden brown.

4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.