2 packages (10 oz) each frozen broccoli spears-thawed, drained
1 can (8oz) sliced water chestnuts-drained
1 can (10 3/4 oz) cream of chicken soup
1/2 cup mayonaise
1 tsp. lemon juice
1/2 cup milk
1/2 tsp curry powder (if desired)
1/2 cup shredded cheddar (2oz)
1/2 cup bread crumbs
1 can (2.8oz) French-fried onions
1/4 cup slivered almonds
Instructions
Heat oven to 350. Heat oil in 12 inch skillet over medium-high heat, add chicken and cook 5-6 min. stirring occasionally until chicken is no longer pink in center. Layer broccoli spears, water chestnuts and chicken in ungreased rectangular baking dish, 13x9x2 inches.
In medium bowl mix soup, mayonnaise, lemon juice, milk and curry powder together; pour over chicken and broccoli. Sprinkle with cheese, bread crumbs, onions and almonds.
Cover and bake 30 min. then uncover and bake about 15 min. more or until broccoli is tender.
Can be made ahead and refrigerated...allow to come to room temp before cooking or add an additional 5-10 min cooking time.
If making it for two, half the recipe.
Keep in mind any leftovers reheated that the onions and almonds loose their crunch.
Serving
Suggestions
Salad, yellow vegetable, tater tots or potaoe of choice
Originally Submitted
3/21/2010
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