• December 11Candy Grams are on sale! Only 50 cents each from Dec 10-14 in the commons.

  • December 5Performing arts performance Tuesday, Dec. 11th, 7-9 in the CMA; Tickets $2 for students, $5 for adults, and $10 for family up to 5!

  • December 5Shortridge Devillettes tryouts Wednesday, Dec. 12th, 4:15-5:45 in Rm 023; Prepare a routine and wear all black or white to try out!

Snooty Chef

The Snooty Chef, Food Critic Intern

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As I was walking to the local spatula store I was hit in the face with a most intoxicating aroma. Once I regained my composure and wiped the tears of joy from my face, I smelled that the heavenly scent was wafting from Mr. Brundza’s classroom on the first floor of Shortridge High School. Upon entering the room, I saw with my eyes all of my childhood memories and participation trophies I earned all warmly wrapped in juicy chicken, melty cheese, and bright green broccoli. It wasn’t all of my great memories, rather, it was the dish the life skill students masterfully cooked up. Readers, take my word for it, the next time you stop and smell a lovely smell flowing playfully around the first floor, then simply pop your head in to either Ms. Melton or Mr. Brundza’s room to say hello and, maybe, sample some of their delicious meals.

Snooty Chef rating: 5/5


1 10-oz package frozen broccoli spears or flowerets

2 c. diced and cooked chicken

1 can cream of chicken soup

1/3 c. milk

½ c. shredded cheddar cheese

Cook broccoli according to package directions: drain. Arrange broccoli in shallow baking dish; top with chicken. Blend soup and milk; pour over top; sprinkle with cheese. Bake at 450 for ten minutes or until lightly browned.

Four servings.

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