Camp Recipe: Cheesy Chicken and Roasted Broccoli

Cheesy Chicken with Spinach


  • 10 oz. package frozen spinach (thawed and drained)
  • 8 oz. cream cheese
  • 3/4 c. milk
  • 1 c. grated Monterey jack cheese
  • 1/2 tsp. salt
  • 1/4 tsp. garlic
  • 1/2 c. grated Parmesan cheese
  • 1 - 1 1/2 pounds chicken
  • 1/2 c. crushed corn flakes
  1. Preheat oven to 375 degrees.
  2. Cook Chicken: Grease a sheet pan or lay down parchment paper. Season chicken with salt, pepper, and garlic. Bake at 375 for about 20 minutes.
  3. Spinach: Microwave to thaw spinach. Or if using fresh, cook in a skillet over medium heat with a little olive oil until thoroughly wilted.
  4. Make sauce: In a deep skillet or small pot, melt cream cheese, milk, Jack cheese, salt, garlic, and 1/4 cup of Parmesan over medium-low heat, stirring often.
  5. Spread spinach on bottom of greased, 9 inch casserole dish. Chop chicken and layer on top of spinach. Spread sauce over the chicken. Sprinkle remaining 1/4 cup of Parmesan and crushed corn flakes over top of casserole.
  6. Bake for about 20 minutes or until bubbly and light brown. Serve over pasta.

Roasted Broccoli

It may not look like much, but trust us, this is a camp favorite! If you’ve tried it, you know. Serves 4 (depending on how much you like broccoli!)


  • 3 heads of Broccoli crowns
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  1. Preheat over to 400 degrees.
  2. Chop broccoli into bite-sized pieces and spread out on sheet pan with parchment paper.
  3. Drizzle olive oil over broccoli and sprinkle seasonings. Lightly toss on the sheet pan.
  4. Bake for 20 minutes (or longer if you like your broccoli crispy!)