| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
|
Whole chicken breasts |
| 2 |
pk |
(10-oz) broccoli spears |
| 2 |
cn |
(10.75-oz) cream of mushroom soup |
| 1 |
c |
Mayonnaise |
| 1 |
ct |
(8-oz) sour cream |
| 1 |
c |
Grated sharp cheese |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Curry |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Parmesan cheese |
|
|
Paprika |
|
|
Butter |
INSTRUCTIONS
Cook chicken breasts. Simmer in well-seasoned chicken stock. Cook broccoli
according to directions on package. Drain well. Mix soup, sour cream,
mayonnaise, grated cheese and seasonings. Arrange broccoli in the bottom of
a flat, greased 3 quart casserole dish. Sprinkle generously with Parmesan
cheese. Remove skin from chicken and take chicken from bone, pulling apart
into pieces. Spread over broccoli. Sprinkle again with Parmesan cheese.
Pour sauce over all. Sprinkle with Parmesan cheese and paprika. Dot with
butter. Cook 30 to 40 minutes at 350° or until bubbly and heated through.
Yield: 6 to 8 servings.
JANN SCOTT (MRS. BOB)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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