Monday, October 27, 2008

Chicken Broccoli Casserole

My husband grew up on this casserole. Hence, it comes from my MIL, Jeanine Franson. When I think Chicken Broccoli Casserole I think of a rice dish with a cheddar cheese sauce with chicken and broccoli, of course. This is different! It can be served over rice or mashed potatoes, but served alone in all its glory is a wonderful option too.
Chicken Broccoli Casserole
Prepare and place in 9x13 Pyrex pan:
1 lb. chicken, cooked & chopped into 1/2 inch pieces
4 cups fresh broccoli florets
In medium bowl, mix with wire whisk:
1 family size can cream chicken soup
1 cup mayo, low fat is fine
1/2 tsp curry powder
2 T. lemon juice
Spread mixture over broccoli and chicken. Sprinkle generously with paprika and grated Parmesan cheese (the more the Parmesan, the better!) Bake at 375 degrees for about 30 minutes until bubbly and cheese on top is crispy and slightly golden. Allow to sit and cool for a few minutes before serving.

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