Ingredients:
4 -5 cups fresh broccoli florets or 4 -5 cups frozen broccoli, thawed and well drained
2 cups cooked chicken breasts, cubed
1 cup mayonnaise ( Hellman’s is best)
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
salt and pepper
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese (optional)
1/2 teaspoon curry powder (optional)
1/4 cup chopped celery
1 medium onions, chopped
2 tablespoons fresh minced garlic ( optional or to taste)
3 tablespoons butter
2 cups grated cheddar cheese or 2 cups any favorite cheese
1 1/2 cups crushed cracker crumbs ( Ritz is best)
2 -3 tablespoons melted butter ( or less if desired)
Directions:
Set oven to 350 degrees.
Butter a 13 x 9-inch baking pan.
Cook the broccoli florets until firm-tender (don’t overcook, otherwise the broccoli will get mushy when baked in the oven).
In a frypan over medium heat, saute the onion, celery and garlic (if using) in the 2 Tbsp butter until soft; set aside.
In a bowl, mix the mayo, soup, lemon juice, cooked chicken, salt, pepper, Parmesan cheese and curry (if using).
Layer the bottom of the casserole dish with the broccoli florets.
Layer the chicken/mayo mixture over the broccoli in the pan.
Sprinkle with the grated cheese.
Top with the buttered cracker crumbs.
Bake for 30-35 minutes or until hot and bubbly.
Servings: 6
Time preparation: 25 min.
Time total: 55 min.