One Serving
Featured Recipes
The Bomb Diggity
How did this recipe get its name, you might ask? I made this recipe many years ago while the kids were still at home and Jane was so enthralled with this recipe that she exclaimed, “This is The Bomb Diggity!” It’s been called that ever since in our home. I have tweaked it over the years until it’s pretty close to perfection. Delicious!
Ingredients:
6 boneless, skinless chicken thighs
2 cans cream of chicken soup (GF if desired)
2 12 oz bags fresh broccoli florets or 3 bags
frozen broccoli florets Salt
Pepper
Garlic Powder
¾ cups mayonnaise 3 Tbsps. lemon juice 8 oz. shredded sharp cheddar 4 oz. shredded Mexican cheese
2 tbsp. butter 2 tbsp. olive oil
Directions:
Heat oven to 350 degrees
1. Cook frozen or fresh broccoli until barely tender and drain.
2. Trim the chicken thighs of any extra fat. Lightly add salt, pepper and garlic powder to each piece, both sides.
3. Add 2 Tbsps. butter and 2 tbsps. olive oil to frying pan and heat on medium heat. Add the chicken thighs and cook about 5 minutes per side, cooking in batches if necessary. Set aside.
4. Combine the soup, mayonnaise and lemon juice.
5. Spray a greased 9 x 13 x 3” baking dish with PAM and arrange broccoli on bottom. Lightly salt the broccoli. Pour 1/3 of the sauce over the broccoli. Add the Mexican cheese evenly. Arrange the chicken thighs on top and add the remaining sauce over the chicken, spreading evenly. Add the sharp cheddar cheese evenly.
5. Bake at 350 degrees for 30 minutes, uncovered.
* This can be made early in the day, refrigerated, and heated later. Let the dish come to room temperature before baking.
** If using chicken tenders, brown at fairly high heat but not cooked through so as not to get tough while baking.
*** I like to add extra broccoli to this dish.
My Story
Deb Cocos
Cooking has been around since before the famous brothers, Jacob and Esau. Jacob made a pot of pottage (lentils) that smelled so good Esau was willing to trade his birthright just to have a bowl. If I could cook that well I might be rich! All joking aside, cooking tasty food is a blessing to family and friends and I love bringing flavors together that gives them pleasure. I started my marriage not knowing how to cook at all but quickly learned how to make the cheapest of ingredients taste good enough to eat. Necessity developed into an enjoyment of cooking and I’ve been asked to share some of my favorite recipes. Some are recipes I’ve created and some are from books and/or family that have graciously allowed me to share with you. I have been blessed with a great husband, Dave, three wonderful children, Angela, Clayton (deceased) and Jane, son-in-law Ryan, and six beautiful grandchildren, Tyler, Cade, Ainsley, Wyatt, Lainey, and “Nugget”. We have had many meals together and I am grateful that I have passed on my knowledge of cooking to each of my children. My love for family is forever and always.
