Ingredients
Scale
- 2 cans of chicken breast meat, well drained and broken into chunks
- 3 cups frozen broccoli florets, break up any large ones into smaller bits
- 1 can (14 ½ oz) of condensed cream of chicken soup, undiluted
- 1 cup of real mayonnaise
- ½ TBS of fresh lemon juice
- 2 tsp mild curry powder
- 1 cup fine dry seasoned breadcrumbs
- ¼ cup of butter, melted
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350*F.
- Butter an 11 by 7-inch casserole dish.
- Break up the chicken and spread it out in the bottom of the casserole dish evenly.
- Cut the broccoli into bite sized pieces if too large, and then scatter it over top of the chicken. Season lightly with some salt and black pepper, if desired.
- Whisk the undiluted soup, mayonnaise, lemon juice and curry powder together in a bowl.
- Spread this evenly over top of the broccoli florets, using a spatula and getting it into all the nooks and crannies.
- Mix together the melted butter and dry breadcrumbs. Sprinkle this mixture evenly over top of the sauce/soup mixture.
- Bake for 25 to 30 minutes, until golden brown and bubbling. Serve hot without or without steamed rice if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch
Nutrition
- Calories: 460