"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Curry chicken casserole Recipe

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This recipe for Curry chicken casserole, by , is from The Gladu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bethany Lussier
Added: Saturday, May 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box jiffy corn bread mix (dry)
1 c. mayonnaise
1 tbsp. curry powder
1 lb. boneless skinless chicken breast
1 pkg. frozen broccoli spears (defrosted & drained) 1 can cream of celery soup, sliced almonds
1/2 stick of butter (cut into tabs)

Directions:
Directions:
Coat a casserole dish with cooking spray. Cut chicken into to tender size strips & line the bottom of a casserole dish. Place defrosted broccoli spears on top of chicken. In a separate bowl mix mayonnaise, cream of soup, & curry powder then spread it over the broccoli. Sprinkle the dry cornbread mix over the top making sure that all is covered evenly. Place tabs of butter around the top of the cornbread. Bake, covered at 425 for 1 hour, or until all the butter is melted & corn bread is no longer dry & golden brown. (uncover for the last 10 minutes of baking & add sliced almonds)

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Steve & the boys really love this.

 

 

 

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