Monday, April 11, 2016

Chicken Broccoli Casserole, April 9, 2016

Saturday, I'd planned to make chicken & broccoli casserole with baked sweet potatoes and Old Bay slaw. However, we got home so late from swimming and the grocery that I decided just to do the casserole with boxed almond pilaf (I like Near East brand best) and a green salad. The casserole was completely delicious, the sort of thing people used to bring to carry-in dinners at church.

Chicken Broccoli Casserole
24 oz. frozen broccoli, chopped sort, cooked & well-drained
3 large skinless, boneless chicken breasts, cooked and chopped
2 cans cream of chicken soup
1 c. mayonnaise
3 tbsp. milk
Juice of 1 lemon
Generous 1/2 tsp. curry powder
Salt & pepper
2 c. shredded extra-sharp cheddar

Preheat oven to 350 degrees. Coat 13x9 baking pan with cooking spray. Arrange the broccoli in a layer in the pan. Mix soup, mayo, milk, lemon juice, curry, salt, & pepper. Pour a little over the broccoli. Top with a layer of chicken. Cover with remaining sauce. Finish with a layer of cheese. Bake 1/2 hour. Serves 8-10.

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