8 Chicken breasts (cooked, chopped and de-boned)
2 Packages broccoli spears (cooked and drained, or fresh)
2 Cans cream of chicken soup
1 Cup mayonnaise
1 Teaspoon lemon juice
1/2 Teaspoon curry powder
Cream of chicken soup
Place broccoli in bottom of greased casserole, put bite size chicken pieces on top. Pour soup mixture over and top with shredded cheddar cheese. Bake for 45 minutes to 1 hour or until bubbly at 350 degrees.
I add pimentos, a tablespoon of horseradish and a pinch of red pepper, 2 tablespoons of wine and sprinkle Chinese noodles on top.
This is a perfect dish to serve for company. Make plenty, everyone will want seconds! The chicken is dipped in a butter and garlic and lemon juice mixture then rolled in bread crumbs spiced with parmesan cheese and fresh parsley. Vermouth is added and it is baked. This can be made ahead and popped in the oven about an hour before you are ready to eat!