Friday, December 2, 2011

Chicken and Broccoli Casserole


2 10.75 oz. cans cream of chicken soup
1 cup Mayonnaise
1/2 cup Milk
2 tbsp. lemon Juice
1/4 tsp. curry powder
2 lbs. chicken, cooked and cubed
3 cups broccoli, steamed (can be frozen)
1 cup cheese, shredded


Combine soup, mayonnaise, milk, lemon juice, and curry powder. Set aside. In a casserole dish, layer half of the chicken, on third of the sauce, and half of the broccoli, repeat finishing with the final third of the sauce. Top with the shredded cheese. Bake at 375 for 15-20 minutes, until the edges are bubbly. Serve over rice or pasta. Makes 8 servings

1 comment:

  1. Found this recipe in the Worldwide Ward Cookbook. Tried this last night and it tasted like eating straight mayo. Have to wonder if there was a typo in the recipe because the instructions are incorrect, as well. It states the sauce should be divided into thirds, but there are only two layers of ingredients.
    I would suggest cutting the mayo down to 1/4 cup and increasing milk. The sauce was really thick, as well.
    I was really hopeful, but even my not-picky kids didn't like it.