| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Bnr, List | 4 | Servings | |
INGREDIENTS
| 1 | lb | Boneless chicken breasts |
| 1 | Box, 10 oz broccoli spears | |
| 1 | Cream of celery soup | |
| 1 | c | Mayonaise, reduced fat |
| 1 | t | Lemon juice |
| 1 | t | Curry powder |
| Pepperidge Farm® stuffing | ||
| mix about 1 cup |
INSTRUCTIONS
Put the chicken in the pot, cover it with water, boil it 'til it's done. (you know the chicken is done when you slice through and there's no pink.) 2.Let the chicken cool until you can touch it comfortably. 3.While the chicken is cooling, chop the broccoli into bite-sized chunks. 4.Chop the chicken into bite sized chunks. 5.In the casserole dish, mix soup, lemon juice and curry. 6.Add the chicken and the broccoli to the dish. 7.Top the whole thing with a thin layer of stuffing mix. 8.Bake uncovered for 30 to 45 minutes at 325 degrees. Notes: You can use the water you cook the chicken in to make saffron rice! Notes: You can use the water you cook the chicken in to make saffron rice! Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 296
Calories From Fat: 90
Total Fat: 10.1g
Cholesterol: 127.3mg
Sodium: 545.2mg
Potassium: 506.6mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: <1g
Protein: 40g