Chicken and Broccoli Casserole
Equipment
- 1 9 x 13 pyrex dish
Ingredients
- 1 can cream of chicken soup
- ½ cup mayonnaise
- ½ Tablespoon lemon juice
- ½ teaspoon curry powder
- 1 8 oz box frozen broccoli spears or florettes
- 2 cups cooked chicken in slices or chunks
- ¼ Cup melted butter
- 1 cup fine dry breadcrumbs for cornflake crumbs can also use crushed Ritz crackers, but breadcrumbs are best
Instructions
- Combine soup, mayonnaise, lemon juice and curry powder.
- Thaw and drain broccoli and place in bottom of greased, shallow casserole (about 8 or 9 in.²)
- Cover with chicken and topped with sauce.
- Mix crumbs and butter and sprinkle over top.
- (May cover tightly and refrigerate overnight at this point.) bake at 350 for 45 minutes. (I sometimes cook a little longer for one hour.)I often doubled the recipe and cook in a full-size 9 x 13 inch Pyrex. When doubling however, I do not double the breadcrumbs and butter, or the mayonnaise.
Tried this recipe?Let us know how it was!
This is a long-time favorite comfort food for our family. Sarah actually requested it today, and since her days living with us in North Carolina are numbered now, I’m trying to cook all her special requests.
This is a recipe I grew up eating in my mom’s kitchen. For some reason, frozen broccoli tastes better in this than fresh. Fresh rotisserie chicken is the best to use, rather than canned or frozen chicken. But use what you have!
This can be a very rich dish. It’s hard to not overeat! Double the recipe to feed four folks. Doesn’t really need a side item, with vegges and meat, it can stand alone as a meal.
Also available (without photos) in my Paprika recipe archive.
