Ingredients:
1 (12 oz.) bag frozen broccoli florets, thawed
1 (10 oz.) can cream of mushroom soup
1 (6 oz.) box cornbread stuffing
12 oz. Velveeta or cheddar cheese, cubed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon garlic powder
kosher salt and freshly ground pepper, to taste
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PREPARATION:
Place cornbread stuffing in a microwaveable and pour chicken stock over it, blending together until stuffing is saturated. Place in microwave and cook for 3 minutes, or until fluid is retained. Move stuffing to slow cooker, then add broccoli, mushroom soup, Velveeta. Season liberally with salt and pepper, and sprinkle garlic powder over everything. Mix together to join, then, at that point, cover slow cooker and cook on low for 2-3 hours, or until broccoli is delicate.
Enjoy !