- 1 package chicken breast, poached and cubed
- 1 can cream of chicken soup
- 1/2 cup mayonnaise
- 1/2 small onion, minced
- 2 cups sharp cheddar cheese, grated
- 1 large bag frozen broccoli florets, cooked
- 1 TBSP curry powder
- 1 TBSP lemon juice
- Buttered breadcrumbs
Combine soup, mayo, 1 cup cheese, onion, curry and lemon juice and stir until smooth.
In 9x13 baking pan, layer cooked broccoli and cooked chicken. Pour soup mixture over broccoli and chicken. Combine remaining cheese with breadcrumbs and top casserole.
Bake at 350° for 30 minutes or until bubbly.