Chicken Casserole
2 pkg. frozen broccoli
3 chicken breasts
2 cans cream of chicken
1 cup mayonnaise
1t. lemon juice
1t. curry powder
½ c. graded sharp cheese
Pepperidge farm dressing
Cook broccoli and chicken breast. Chop up chicken and Layer in 13x9 pan. Mix all the other ingredients except cheese and pour over. Sprinkle cheese on top and then cover with Pepperidge farm dressing.
Bake 350 degrees for 20 min. or longer if frozen.
Variation: Use asparagus instead of broccoli. That’s my sister’s favorite.
Notes: My mom was a teacher, so I think it’s especially impressive that she managed to make us home cooked meals each night. One of her tricks was to make these casseroles over Christmas and summer breaks and then freeze them. They heat up wonderfully. When my sister and I got older she would make these and send them home with us to college. I will admit that I am completely guilty of eating an entire casserole in one sitting. They are that good. We would normally serve them with some kind of wild rice on the side, but mom and I would normally mix it in with the casserole. It’s amazing.
This dish also contains mayonnaise, which is surprising as I hated mayonnaise growing up. I still don’t like it, but my tastes have broadened a little bit so that I will eat it in some dishes and sauces.
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