Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Buss’s Broccoli Chicken Casserole




Source of Recipe


LA Sparks


Recipe Introduction


Recipe provided by: Los Angeles Sparks President, Johnny Buss


List of Ingredients




# 3 Whole chicken breasts
# 2 (10 ounce bags) of frozen chopped broccoli
# 1 Can of cream of chicken soup
# 1/3 Cup of mayonnaise
# 1/3 Cup of half & half
# 3 Cups of grated cheddar cheese
# 1 Teaspoon of lemon juice
# ½ Teaspoon curry powder
# 1 Cup of fine dry breadcrumbs
# A few pats of butter

Recipe



Pre-heat oven to 350 degrees. Cut chicken into 3” or 4” pieces. Place chicken into boiling water and boil until done. When cool shred chicken. Cook broccoli until almost tender and drain. In a large bowl, combine soup, mayonnaise, half & half, cheese, lemon juice and curry powder.

In a greased 13” x 9” baking dish, place broccoli first, then shredded chicken. Pour the mixture on top, covering as much as you can evenly. Top with breadcrumbs and pats of butter here and there. Bake for 40 minutes.

Helpful Hints:
You can use reduced fat soup, cheese, butter and mayonnaise. It will still taste great!