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Chicken and Broccoli Casserole

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This Historic Recipe of Chicken and Broccoli Casserole comes to us from “The Oil City United Church Cook Book – 1880 – 81 – 1980 - 81 – 100th Anniversary Sunday School."

Jean McMillan was born on 29 April 1908 in Highgate, Orford Twp., Kent County to John A. and Fannie (Attridge) McMillan.

She married Rev. Robert Earle Southcott on 28 December 1929 in the township she was born in. Robert was born in Exeter, Huron County on 16 February 1893 to William Southcott and Christie (Oke) Southcott. Robert was 15 years Jean’s senior.

Robert served with the infantry during World War 1. He enlisted on 1 March 1916 and stayed until March of 1919. He served at Vimy Ridge and Passchendaele, where he was wounded.

After returning from the war he continued his education for the ministry at Victoria College and was ordained in the last London Conference of the Methodist Church in 1925. During his ministry he served in Providence and Morpheth charges in Kent County and later in Bayham, Mount Bridges, Sombra, and Rodney. From 1945 until 1959 when he retired do to poor health, he ministered to both the Oil City and Oil Springs United Churches.

Jean was a school teacher at the time of their marriage and would continue in this profession until her retirement, teaching at public schools including Central in Petrolia and the opening year at Hillcrest in Petrolia.

Robert and Jean had two sons. Jack McMillan Southcott (1931 – 2021), along with his brother and two cousins, took over as shareholder and director to the enclave community of Southcott Pines in 1969, which was located along the shores of Lake Huron in Grand Bend, Ontario.

Robert passed away on the 24 May 1973.

Jean passed away on 22 August 2000 at Charlotte Elenore Englehart Hospital in Petrolia, Ontario and was laid to rest with her husband in Gosnell Cemetery in Highgate.

Cover of "Oil City United Church" cookbook

Ingredients

1 pkg. Noodles Romanoff (Betty Crocker)
1 can cream of mushroom soup
2 ½ C. chicken or turkey (cut into bite size)
1 pkg chopped broccoli drained after defrosting or fresh vegetable
½ C. ripe olives (cut up – optional)

Instructions

Prepare noodles as directed on box. Stir in soup, chicken, broccoli and olives (if used). Pour into casserole (buttered). Cover and bake 45 – 60 min. @ 350 F. Top with almonds or grated cheese. Uncover for last 15 min. to brown. Soup requires its usual liquid, use whole milk.

 

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