4 cups cooked broccoli, bite size
4 cups diced cooked chicken breast
3 TBL Butter
6 ounces fresh sliced mushrooms
1 8 ounce can water chestnuts, drained and sliced
1 can cream of mushroom soup
1 can cream of chicken soup
½ cup mayonnaise
2 tsp lemon juice
¼ tsp curry powder *
1 TBL melted Butter
¾ cup shredded Cheddar Cheese
Pre heat oven to 350
Pound chicken breasts between plastic wrap to make even thickness. Salt and Pepper both sides. Melt 1 TBL each butter and oil on med heat. Fry chicken until done, but do not over cook, (they get baked too) about 6 minutes a side. Dice and set aside.
Add more butter and oil to same pan scraping up any brown bits, saute mushrooms until just soft.
Arrange Broccoli in a shallow 3 quart casserole dish, arrange chicken evenly over broccoli, do the same with the mushrooms and water chestnuts.
In a mixing bowl combine the soup, mayonnaise, curry powder, lemon juice, melted butter. Mix well and pour over chicken and Broccoli. Shake the pan gently, to let sauce go down. Sprinkle cheese on top and bake 30-45 minuets until bubbly.
Curry is a strong flavor, but very important in this dish. Do not O.D. on it unless you are a true curry lover.