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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar
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Preheat oven to 350°. Spray 9x13 pan with cooking spray (PAM). Spread thawed broccoli over bottom of pan. Distribute cubed chicken over top of broccoli. Mix cream soups (you can use any combination of flavors. I generally use a cream of broccoli and a cream of chicken), mayo and lemon juice until well blended. Spread sauce over the chicken. Sprinkle with cheese (I use closer to 4 cups than the original 2 the recipe called for). Crush Ritz crackers (I leave the sleeve unopened and crush the crackers in the sleeve. This also gives you a handy way to pour out the crackers in the next step). Distribute crushed crackers over the top of the cheese, covering well. Place in oven and bake for approximately 30 minutes until bubbly.