Broccoli Chicken Casserole

contributed by Pauline Hill

4 big boneless-skinless chicken breasts-lightly season with Lawry’s Season Salt or salt and pepper (you don’t need a lot of seasoning.) Bake in the oven for 1 hour or until fully cooked.

Cool enough to handle so that you can tear it up in bite site pieces. (You can also make bake the day before and refrigerate until re…ady to use.)

Two big heads of broccoli (or 3 small ones) Cut in large bite size pieces with about a 1/2 inch to 3/4 inch of the stem left on. Wash and place in microwave bowl with lid add a few tablespoons of water. Microwave for 3-4 minutes until slightly done – not too crisp but not too soft either. Make this fresh just before putting the casserole together.

My favorite dish to use for this is Corningware French White 2-1/2 qt. casserole dish – so bake in something like that. If you don’t have a casserole dish, use 9 x 11 glass dish.


2 cans cream of chicken soup

1 cup mayonnaise

1 teaspoon curry (this makes the dish)

Stir these together in a bowl

Topping: 1 small can of French Fried Onion Rings

Spray bottom of casserole dish with non stick spray.

Put ALL of torn of chicken in the bottom of the casserole. Spread 1/2 of the soup mixture over the chicken. Then slightly mix it into the chicken.

Next – drain the broccoli and place on top of chicken. Spread the remaining soup mixture on top of the broccoli.

Sprinkle the can of French Fried Onion Rings on top and bake at 350 for 30 to 40 minutes. (If you have used cold chicken then probably bake for 40 minutes)

This is great served with chicken broth rice (use chicken broth instead of water to cook rice) – topped with real melted butter. And biscuits or crescent rolls


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