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.
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