Curry Chicken

Curry Chicken

My mother-in-law gave me this recipe shortly after I became a new bride. Twenty-six years later, it is still one of my family’s favorite dishes. Whenever I take it to social gatherings, friends and co-workers ask me to share the recipe. It can be prepared ahead and refrigerated before cooking.

Recipe

• 2 10-ounce packages frozen broccoli, cooked
• 2 cups cooked chicken, cut up in bite-size pieces
• 2 10 1/2-ounce cans cream of chicken soup
• 1 cup mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon curry powder
• 1/2 cup shredded Cheddar cheese
• 1 cup croutons

Preheat oven to 350 degrees. Arrange broccoli in the bottom of a 9-by-13-inch casserole dish. Place chicken on top. Combine soup, mayonnaise, lemon juice, and curry powder in a bowl. Pour over the chicken. Sprinkle with cheese and top with croutons. Bake uncovered for 25 to 30 minutes.

Tips From Our Test Kitchen: Use garlic-flavored croutons for a tasty crunch in this dish. Substitute low-fat soup and use less mayonnaise to stay on the light side. Serves 6.

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