Tender chicken breasts surrounded with a bubbling creamy sauce and topped with browned buttered crumbs. Serve with saffron-flavored rice or pilaf mixed with mushrooms and pimiento.
Yield:
Serves 6-8.Ingredients
3 packages (10 ounces each) frozen broccoli spears, thawed enough to separate
3 to 4 whole chicken breasts (allow 1/2 breast per serving), boned
2 cans cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
6 ounces sharp cheddar cheese, grated
1/2 to 1 cup bread crumbs, buttered
Instructions
Grease a 13×9-inch baking dish and place broccoli spears on the bottom. Place chicken breasts on top of the broccoli. Combine soup, mayonnaise, lemon juice, and curry powder to make a sauce and pour over chicken. Top with grated cheese and bread crumbs. Bake at 325 degrees F for about 1-1/2 hours.
