“This came from an old church cookbook. I've tweaked it over the years...you can make this vegetarian by not using the chicken and it is equally good!”
READY IN:
50mins
SERVES:
12-15
UNITS:
US

Ingredients Nutrition

  • 30 ounces frozen broccoli, I usually use fresh, steamed and blanched
  • 4 12 cups chicken, cooked, cubed
  • 2 (10 3/4 ounce) cans cream of mushroom soup
  • 1 cup mayonnaise, I use Hellmans light
  • 1 -1 12 teaspoon curry in 2 tsp. butter
  • 1 teaspoon garlic
  • 1 small onion, chopped
  • 1 cup cheddar cheese, shredded
  • 34 cup breadcrumbs, buttered or
  • 1 (11 1/3 ounce) can buttermilk biscuits

Directions

  1. Heat oven to 350 degrees.
  2. In the bottom of a 9 x 13 baking dish, place broccoli (which has been cooked slightly and drained). Cover with chicken.
  3. Mix reamining ingredients, except bread crumbs or biscuits, and pour over chicken. Can be made as much as a day ahead and refrigerated. Just before baking, top with buttered bread crumbs. If using biscuits seperate in two and slightly flatten and place over the top of casserole. When baked remove from oven and let stand for 5 minutes before serving.
  4. Bake for 1/2 hour.

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