From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 2 packages frozen broccoli, or 1 bunch fresh broccoli

  • 2 cups sliced, cooked chicken (about 3 large chicken breast halves)

  • 2 cans condensed cream of chicken soup

  • 1 cup mayonnaise

  • 1 teaspoon lemon juice

  • 1/2-1 teaspoon curry powder

  • 1/2 cup grated, sharp, processed cheese

  • 1/2 cup soft bread crumbs

  • 1 Tablespoon melted butter

  • Pimiento strips


Cook broccoli in boiling, salted water until tender; drain.  Arrange stalks in greased 11-1/2 inch x 7-1/2 inch x 1-1/2 inch pyrex baking dish with flowerets facing outward.  Place chicken on top of broccoli.  Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken.  Sprinkle with cheese.  Combine crumbs and butter; sprinkle over all.  Bake at 350 degrees for 25-30 minutes, or until thoroughly heated.  Garnish with pimiento strips.

SERVES: 4 - 6

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