Recently I was joining my neighbors for dinner and wanted to make a main dish from items I had in my pantry and freezer. I discovered this recipe in the Cornerstone Cookbook published by the Assistance League, Marshalltown, IA in 1976. My Mother gave me this cookbook, on my 23rd birthday, and it has become one of my ‘go-to’ cookbooks.
This casserole was a hit and will now join my list of favorite recipes.
CHICKEN BROCCOLI CASSEROLE
2 packages frozen (or fresh) broccoli
2 cups chopped, cooked chicken or turkey
1 can cream of chicken soup
1/2 cup sour cream (or Greek yogurt)
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/2 cup soft bread crumbs
1/4 cup melted butter
- Cook broccoli until tender. Arrange in bottom of buttered baking dish (9″x13″). Place two cups cooked, cubed chicken on top of broccoli.
- Combine chicken soup, sour cream, mayonnaise, cheese, lemon juice and curry powder. Pour over chicken and broccoli.
- Combine crumbs and butter and spread over top of casserole. Bake at 350 degrees for 30 minutes.