4-5 chicken breasts
2 pkgs. Frozen broccoli spears or 1 ½ -2 lb. Fresh broccoli
2 cans cream of mushroom soup
1 Tbsp. Lemon juice
1 c. mayonnaise
salt to taste
¼ tsp. Curry powder
½ c. grated cheddar cheese
Boil chicken in salted water until tender. Remove skin and bones and cut into pieces. Cook broccoli according to directions on package, but boil only half the time. If fresh broccoli is used, boil in salted water until cooked but still crisp. Drain and place spears in 9x13 pan. Cover with chicken pieces. Salt to taste. Mix soup, mayo, lemon juice and curry powder and pour over chicken and broccoli. Sprinkle grated cheese on top of mixture. Bake at 350* for 30 minutes.
Coleman Recipe Book 2006,
Submitted by Sharlyn
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