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------------------- - ---------------- CHICKEN AND BROCCOLI CASSEROLE

 

 

 

2 c. cooked, chopped chic k e n

2 (10 oz.) pkgs. frozen broccoli

2 cans cream of chicken soup

3/4 c. mayonnaise

1/2 tsp. lemon juice

1/2 tsp. curry powder

1/2 c. grated cheese or more

1/2 c. Pepperidge Farm stuffing mix or more

 

 

Cook broccoli until just tender in sal t ed water.   Put in large baking dish. Place cooked, chopped chicken over b r occoli.   Combine soup, lemon juice, curry and mayonnaise.   Mix well.   Spread over chicken.   Top with cheese. Sprinkle with stuffing mix.   Bake at 350 degrees for 25 to 30 minutes.

 

 

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------------------- - ----------------

 

 

HOT CHICKEN SALAD

 

 

 

 

 

4 c. diced chicken (6 breasts, baked)

2 c. diced celery

1/3 c. mayonnaise

1 can cre a m of mushroom soup

1 sm. jar chopped p i miento

1 can sliced water chestnuts, drained

1 tsp. salt

1 tsp. chopped onion

3 tsp. lemon juice


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