| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Main dish, Breads, Muffins & r | 4 | Servings | |
INGREDIENTS
| 2 | Whole chicken breast | |
| Onion | ||
| 20 | oz | Frozen broccoli spears(2 |
| Pkg | ||
| Salt | ||
| 21 1/2 | oz | Cream of chicken soup(2 |
| Cans | ||
| 1 | tb | Curry powder |
| 1 | c | Bread crumbs,fresh — |
| Buttered | ||
| Water | ||
| Celery | ||
| Juice of 1/2 average lemon | ||
| Pepper | ||
| 1 | c | Mayonnaise |
| 1/2 | c | Grated Parmesan cheese |
| Paprika |
INSTRUCTIONS
(x means as desired) Boil chicken for 45 minutes in a small amount of water seasoned with onion and celery. Drain. Cut chicken into bite-size pieces. Undercook broccoli in the amount of water specified on package. Arrange broccoli and chicken in a lightly buttered 2-to 3 quart casserole. Squeeze lemon juice over all. Combine soup, mayonnaise, salt,pepper and curry powder. Pour over broccoli and chicken. Top with Parmesan cheese and bread crumbs. Sprinkle with paprika. Bake at 350 degrees for 30 minutes. Serves 4. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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