Ingredients:
1 whole roasting chickens, roasted and fine diced ( or equivalent amount of chicken breasts, about four)
1 lb frozen broccoli
1/2 cup slivered almonds, lightly toasted
8 ounces cream of mushroom soup ( standard sized can)
1/2-3/4 cup mayonnaise
1 lemons, juice of
2 tablespoons sherry wine
1 tablespoon curry powder ( or to taste, I usually use about 2 Tb.)
1 cup grated sharp cheddar cheese
Directions:
Preheat oven to 350.
Spray 9 x 13 glass baking dish with non-stick spray. Arrange broccoli in bottom, sprinkle with almonds and arrange chicken on top.
For the sauce, mix cream of mushroom soup, mayonnaise, lemon juice, sherry, and curry powder until well blended. Spoon evenly over the top of the chicken. Sprinkle cheddar on top.
Bake at 375 for 45 minute until cheese starts to turn golden and it is bubbly. Serve over rice.
Servings: 4-6
Time preparation: 20 min.
Time total: 65 min.