From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Cook broccoli in boiling, salted water until tender; drain. Arrange stalks in greased 11-1/2 inch x 7-1/2 inch x 1-1/2 inch pyrex baking dish with flowerets facing outward. Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle with cheese. Combine crumbs and butter; sprinkle over all. Bake at 350 degrees for 25-30 minutes, or until thoroughly heated. Garnish with pimiento strips.
SERVES: 4 - 6
- 2 packages frozen broccoli, or 1 bunch fresh broccoli
- 2 cups sliced, cooked chicken (about 3 large chicken breast halves)
- 2 cans condensed cream of chicken soup
- 1 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2-1 teaspoon curry powder
- 1/2 cup grated, sharp, processed cheese
- 1/2 cup soft bread crumbs
- 1 Tablespoon melted butter
- Pimiento strips
TO PREPARE:
Cook broccoli in boiling, salted water until tender; drain. Arrange stalks in greased 11-1/2 inch x 7-1/2 inch x 1-1/2 inch pyrex baking dish with flowerets facing outward. Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle with cheese. Combine crumbs and butter; sprinkle over all. Bake at 350 degrees for 25-30 minutes, or until thoroughly heated. Garnish with pimiento strips.
SERVES: 4 - 6
