Submitted by: Greg Arick of Mogadore, OH
Ingredients:
- 2 10 oz. pkgs. frozen broccoli, chopped
- 3 chicken breasts, cooked
- 2 10¾ oz. cans condensed cream of mushroom soup or cream of chicken
- 1 cup mayonnaise
- 1/2 tsp. fresh lemon juice
- 1/2 tsp. curry powder
- To taste salt and pepper
- 1/2 cup freshly grated Parmesan
- 1/2 cup bread crumbs
- 1 Tbsp. butter, melted
Directions:
- Preheat the oven to 350 F. Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.
- In a medium bowl, combine the soup, mayonnaise, lemon juice, curry powder and salt and pepper to taste. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
- Place the mixture into an 11-by-7-inch casserole dish or two 9-inch-square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula.
- Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
- Bake for about 30 to 45 minutes.
