Mom found this recipe in the Catholic Women's Guild cookbook, Rota Spain 1973 - submitted by Mary Ellen Heibel - it has been a family favorite ever since!
1 large bunch broccoli, OR 2 packages frozen broccoli ( use fresh okay?! - you will thank me later)
6 whole chicken breasts, cooked, deboned, cubed (this recipe was created back in 1973 when chicken breasts weren't hopped up on things to make them larger! You only need about 2 or 3 present day chicken breasts)
2 cans cream of chicken soup
3/4 cup mayonnaise
1/2 tsp curry powder
1/2 tsp lemon juice
1 1/2 cup cheddar cheese, grated
2 Tbl butter, melted
1 1/2 cup bread crumbs
Steam broccoli for 10 minutes. Place broccoli in a greased 9x13 inch baking dish. Place cooked cubed chicken on top of broccoli.
Mix soup, mayonnaise, curry powder and lemon juice and place over the chicken. Sprinkle with grated cheese.
Mix melted butter and bread crumbs in a small bowl. Place this over the cheese. Bake at 350 degrees for 30 minutes, or until cheese is melted and casserole is bubbly.
You can put cooked white rice on the bottom of the pan before adding the broccoli, but we usually serve white rice on the side. Trust me - you need cooked white rice as a side, because the sauce goes very well with it.
Steam broccoli for 10 minutes. Place broccoli in a greased 9x13 inch baking dish. Place cooked cubed chicken on top of broccoli.
Mix soup, mayonnaise, curry powder and lemon juice and place over the chicken. Sprinkle with grated cheese.
Mix melted butter and bread crumbs in a small bowl. Place this over the cheese. Bake at 350 degrees for 30 minutes, or until cheese is melted and casserole is bubbly.
You can put cooked white rice on the bottom of the pan before adding the broccoli, but we usually serve white rice on the side. Trust me - you need cooked white rice as a side, because the sauce goes very well with it.
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