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Chicken, Broccoli, and Cheese Casserole 2 (10 oz.) packages frozen broccoli spears - cooked 4 to 6 chicken breasts, cooked and meat removed from bones 2 cans cream of mushroom soup 1 can mushrooms, undrained 1 cup mayonnaise 1 tsp. lemon juice 1/2 tsp. curry powder 1 cup grated Cheddar cheese 1 (8 oz.) package Pepperidge Farm Stuffing Mix Preheat the oven to 350 degrees. Cook and drain broccoli and place in bottom of 9 x 13 x 2 inch pan. Break the cooked chicken into bite sized pieces and spread over the broccoli. Heat soup, mushrooms and their liquid in a saucepan over medium heat. Blend in mayonnaise, lemon juice, and curry powder. Continue cooking and stirring until heated through. Pour soup mixture over broccoli and chicken. Sprinkle with Cheddar cheese and cover with the stuffing mix. Bake for 30 minutes or until top is browned. Let stand for 5 minutes before serving. Serves 6 to 8 |