CHICKEN Chicken casserole del sol
- 4 cans cream of mushroom soup
- 2 cups mayonnaise
- 4 tsp lemon juice
- 1 tsp curry powder
- 8 cups chicken, cooked (cubed)
- 2 pkg Frozen veggies(mushroom,broccoli,carrots,peppers)
- 2 small cans water chestnuts.
- 2 cups Grated cheese (mild)
- 4 cups cornflake crumbs
- 2/3 cups butter
- 4 tsp fresh parsley, minced
-mix together the first 4 ingredients, and preheat oven to 350F.
- then ad and mix the next 4 ingredients.
add to casserole dish.
- spread the last 4 ingredients over the top and bake for 35-45 mins or until bubbly.