Things You'll Need:
- 3 whole chicken breasts cut in quarters
- 2 (10 ounce) packages of broccoli spears or fresh broccoli
- 2 (10 3/4 ounce) cans of cream of mushroom soup
- 1 cup of mayonnaise
- 1 (8 ounce) container of sour cream
- 1 cup of grated sharp cheddar cheese
- 1 tablespoon of bottled or fresh lemon juice
- 1 teaspoon of curry
- salt and pepper to taste
- 2 cups of Parmesan cheese
- paprika
- 2 pats of butter
- cooked rice
- 3 quart casserole dish
- mixing bowl
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Step 1
Cook chicken breasts and simmer in a well-seasoned chicken stock.
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Step 2
Cook broccoli according to directions of the package, or if using fresh broccoli...cook until tender. Drain well after cooked.
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Step 3
Prepare in separate bowl and mix the soup, sour cream, mayonnaise, grated cheese and seasonings, until blended thoroughly.
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Step 4
Arrange broccoli in the bottom of a flat, greased (with one pat of butter) 3 quart casserole dish. Sprinkle Parmesan cheese generously, (about 1/3) over broccoli.
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Step 5
Remove the skin from the chicken and remove chicken from the bone, pulling apart into pieces. Spread over broccoli and Parmesan cheese. Sprinkle again with Parmesan cheese (about 1/3.)
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Step 6
Pour prepared sauce mixture over the chicken and broccoli dish. Sprinkle remaining Parmesan cheese (about 1/3) over sauce and chicken mixture and add a light sprinkle of paprika on top.
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Step 7
Add the last pat of butter on top of casserole dish and cook approximately 30 to 40 minutes at 350 degrees until mixture is bubbly and heated thru. Sprinkle with salt and pepper to taste. Serve over cooked rice.
