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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This was my favorite casserole when I was a little girl and now I make it for my family. You can adjust the amount of curry to your family's taste, however mine really likes the curry so we use the full amount. Ingredients:
2 (10 ounce) packages frozen broccoli spears |
2 cups sliced cooked chicken (i use leftover rotisserie chicken) |
2 (10 3/4 ounce) cans cream of mushroom soup |
1/2 cup mayonnaise |
1 teaspoon lemon juice |
1 teaspoon curry powder |
1 cup shredded sharp cheddar cheese |
1/2 cup dry breadcrumbs |
1 tablespoon butter, melted |
Directions:
1. Cook broccoli until tender-crisp.
2. Arrange broccoli in a 9x13 inch baking dish sprayed with non-stick cooking spray.
3. Place chicken on top.
4. Combine soup, mayo, lemon juice and curry powder; pour over chicken.
5. Sprinkle with cheese.
6. Combince bread crumbs and melted butter.
7. Sprinkle over all.
8. Bake at 350 degrees for 25-30 minutes.
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