8 cups fresh broccoli florets, or 2 10 ounce packages frozen broccoli
2 (10 ounce) cans cream of chicken soup, undiluted
1 cup Hellman’s mayonnaise
1 ½ teaspoons lemon juice
¾ teaspoon curry powder
2 cups sliced cook chicken (about 2 boneless chicken breasts)
½ cup shredded sharp cheddar cheese
½ cup cornflake crumbs or dry bread crumbs
3 Tablespoons butter, cut into small cubes
Preheat oven to 325 degrees. Grease a 13x9x2 inch casserole dish with nonstick cooking spray. Steam or microwave the broccoli until crisp-tender. Drain well.
In a medium bowl, combine the soup, mayonnaise, lemon juice and curry powder. Add the sliced chicken. Layer ingredients into the casserole dish. First the broccoli, then the chicken mixture then the cheese and crumbs. Dot with butter. Bake until bubbly and heated through; about 35-45 minutes.
Green, Maggie. Tasting Kentucky: Favorite Recipes from the Bluegrass State. 2016.
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