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Broccoli Chicken Casserole - TSLC

This Broccoli Chicken Casserole is an easy, quick dish.  It is great for using up leftover chicken, turkey or even ham.  Just add bread and a salad for a meal.

1 (12 ounce) package frozen broccoli cuts
3 to 4 cups chicken, turkey or ham (cooked and chopped)
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 teaspoon lemon juice
3/4 cup mayonnaise
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon curry powder, Optional
Ritz cracker crumbs, enough to cover top of casserole dish (could use bread crumbs, too)
1 cup shredded cheddar cheese (or whatever kind of cheese you like and could use more than 1 cup)

Spread the broccoli in the bottom of a 3 quart baking dish and sprinkle meat on top.  Combine the cream of chicken soup, lemon juice, mayonnaise, black pepper, salt, curry powder and mix together with a wire whisk.  Cover the broccoli and meat with the soup mixture.  Crumble the Ritz crackers on top and sprinkle with shredded cheese.  Bake in preheated 350 degree oven for 40-45 minutes.  Makes 8 to 10 servings.  Enjoy!

Broccoli Chicken Casserole - TSLC (2)


If you like this recipe, you might also like my recipe for Chicken Salad Casserole.


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  1. do you put the broccoli in frozen?

  2. Have tried this yummy recipe and substituted cream of mushroom soup (Had no cream of chicken 🙁 ) and , boy oh boy, was it yuuuuuummy!!

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