Chicken and Broccoli Casserole

By fluffernutters

(If Mama aint happy, aint nobody happy!)

Ingredients

• 2 packages(10 ounces each) frozen broccoli spears
• 4 to 6 chicken breasts, cooked and de-boned
• 2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 can (8 ounces) sliced mushrooms, drained with 3 tablespoons liquid reserved
• 1 cup mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon curry powder
• 1 cup grated Cheddar cheese
• 1 package (8 ounces) Pepperidge Farm stuffing mix

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. Cook broccoli according to package directions, drain, and place in bottom of a 13 X 9 X 2-inch pan. Break up cooked chicken into bite-sized pieces and layer on top of broccoli. In saucepan, heat soup, mushrooms, and reserved liquid over medium heat. Blend in mayonnaise, lemon juice, and curry powder. Continue cooking and stirring until heated through. Pour soup mixture over layers of broccoli and chicken. Sprinkle Cheddar cheese over casserole and cover with stuffing mix. Bake 30 minutes or until top is browned. Let stand for 5 minutes before serving