AuthorLa Pandi 1 1/2 kg (3 lbs) of broccoli cut into florets and lightly cooked with 2 packets of chicken broth
1 packet of cream of chicken soup
1 1/2 cups of powdered milk
1 1/2 cups of water
1/8 teaspoon of nutmeg
12 slices of mozzarella in strips
1
In a pan, dissolve the cream of chicken soup in water and evaporated milk, simmer for 7 minutes or until the sauce thickens. Add the nutmeg and mix well.
2
Place the broccoli florets in an 8"x11" x2" oven-proof dish and pour the sauce over it. Top with Mozzarella cheese and bake in preheated oven at 350°F (180°C) for 15 minutes or until the cheese is golden. Serve hot.
Ingredients
1 1/2 kg (3 lbs) of broccoli cut into florets and lightly cooked with 2 packets of chicken broth
1 packet of cream of chicken soup
1 1/2 cups of powdered milk
1 1/2 cups of water
1/8 teaspoon of nutmeg
12 slices of mozzarella in strips
Directions
1
In a pan, dissolve the cream of chicken soup in water and evaporated milk, simmer for 7 minutes or until the sauce thickens. Add the nutmeg and mix well.
2
Place the broccoli florets in an 8"x11" x2" oven-proof dish and pour the sauce over it. Top with Mozzarella cheese and bake in preheated oven at 350°F (180°C) for 15 minutes or until the cheese is golden. Serve hot.
![](https://www.lapandi.org/wp-content/uploads/2019/02/Recetas-brocoli-Brocolin.jpg")
