Serves 6 to 8
| Preheat oven to 300 | ||
| 6 whole chicken breasts | Cook chicken breasts, skin side up in preheated oven for 1 hour and 10 min. Cool, remove skin, and pull meat off in chunks. | |
| broccoli* | Cut up 1 medium head broccoli into small pieces and cook lightly - they should still be quite crisp. Drain broccoli well; place in bottom of casserole dish, and cover with chicken chunks. | |
| cream of chicken soup 1 cup of Best Foods Mayo 1/2 tsp. curry 1 Tbl of lemon juice | Mix two cans of cream of chicken soup, mayo, curry and lemon juice. Pour over chicken and broccoli layers. | |
| 1/2 cup grated cheese (sharp cheddar) 1/2 c bread crumbs | Sprinkle cheese on top of casserole and top with bread crumbs. Bake at 350 degrees for 20 minutes or until bubbly. Do -not- bake more than 25 minutes, or you will get dried out chicken and mushy broccoli. Serve with a salad and some bread. Enjoy!! |
* you may use two (10 oz) packages of frozen broccoli, but cook VERY lightly - just enough to take the frost off.
** I sometimes make this with just four whole chicken breasts, and adjust the soup to one and one half cans, leaving all other ingredients the same.
Sammye Kempbell
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