"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken and Broccoli Casserole Recipe

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This recipe for Chicken and Broccoli Casserole, by , is from Rodriguez Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, March 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3-4 chicken breasts
1 cup of cream of chicken soup 1 cup of mayonaise
1/2 tsp curry powder
1/2 cup of shredded cheddar cheese
2 pkgs of frozen broccoli spears, cooked
1 cup of cream of celery soup
1 tsp of lemon juice
1/2 lb of mushrooms, sliced and sauted in butter
1/2 cup blanched sliced almonds

Directions:
Directions:
Skin chicken and cook in foil at 400 for 45 minutes. Cut into bite sized pieces.
Cut broccoli spears into bite sized pieces. Arrange broccoli and chicken in layers in greased casserole. Combine soups, mayonaise, lemon juice, mushrooms and curry powder. (Do not dilute soups). Pour mixture over chicken and broccoli. Sprinkle cheese and almonds on top. Bake 350 for 30-40 minutes.

Personal Notes:
Personal Notes:
Can add noodles and can be frozen.

 

 

 

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