Wednesday, October 26, 2011

curry chicken casserole

Last night, I made my mom's Curry Chicken Casserole, something I haven't done in a long time. I forgot how much I loved it!

broccoli florets (1-2 crowns)
2 cooked chicken breasts
1 15 oz. can cream of chicken soup
1/2 c. mayonaise
1 T. lemon juice
1 tsp. curry powder
fresh bread crumbs
melted butter
grated sharp cheddar cheese

Cook chicken breasts just until done (I boil mine with a little salt - don't overdue it, or they'll be tough). Cool & cut into bite size pieces. Lightly steam broccoli & drain well. Stir together soup, mayo, lemon juice & curry powder to make a sauce. Spray an 8" baking dish with cooking spray. Layer chicken & broccoli & then top with sauce. Make buttered bread crumbs by pulsing torn up bread slices in food processor. Pour melted butter over bread crumbs & toss to coat. Sprinkle sauce with grated cheddar cheese & top with buttered bread crumbs. Bake at 350 until bread crumbs are toasty (about 30 minutes). Serves 4 (double the recipe to fit in a 9x13 pan)
(When I made mine, I baked the casserole & then added the cheese to the top & baked for another 5 minutes. Either way works.)

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