This is Alan’s new favorite recipe. I’ve made it for him a bunch of times and he loves it. It’s modified from a recipe book I got at DHMC when Lex was born. It’s a cute little book. Mandy was here for dinner and asked for the recipe, so I figured I’d post it here for easy access :) Enjoy!

Chicken Curry Casserole
4 boneless, skinless chicken breasts
1 medium onion, quartered
2 stalks of celery, chopped
3 (10.75oz) cans of chicken broth
2 (10.75oz) cans of cream of chicken soup
1 c. of mayonnaise
2 Tbsp lemon juice
3 tsp curry powder
1 bag of frozen broccoli, cooked
bread crumbs
sharp cheddar, grated

Cook chicken, onion, and celery in chicken broth until tender. Shred meat. Combine cream of chicken soup, mayo, lemon juice, 2 Tbsp broth (from cooking chicken), and curry powder. Mix well. Arrange broccoli in a 9×13″ baking dish. Add chicken and cover with sauce. Top casserole with bread crumbs and cheese. Bake at 350° for 30 minutes or until cheese is melted.

I save the chicken broth and use it to cook rice as a side dish for him.

The book says this is also a good recipe for using up leftover turkey or chicken.