Prep 25 mins
Cook 30 mins
This is a wonderful casserole! It's also great prepared with cooked turkey too, but I think it is better with the chicken. Prep time includes boiling the broccoli.
- 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 onion, 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)
- 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.
Fixed your casserole tonight and we thought your recipe WAS "elegant." Did not use onion but sauteed celery and garlic together and added over the broccoli. Topped with home-made bread crumbs and dotted with butter. Thanks for posting, Kittencal!
I did not like this recipe, but I am not that fond of curry and I won't use mayonaise in any casserole again...just to greasy & heavy for me.