Kathie Lee Gifford's Chicken and Broccoli Divine
photo by wendydarling1986
- Ready In:
- 1hr 20mins
- 3 whole chicken breasts, poached and shredded
- 40 ounces frozen broccoli, packages cooked and well-drained
- 3 (10 3/4 ounce) cans cream of chicken soup
- 2 1⁄4 cups vegan mayonnaise or 2 1/4 cups Hellmann's mayonnaise
- 1 cup half-and-half
- 2 1⁄4 cups grated cheddar cheese
- 3 teaspoons lemon juice
- 1 1⁄2 teaspoons curry powder
- 1 1⁄2 cups corn flake crumbs
- 3 tablespoons butter, to grease pan
- In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
- Place shredded chicken into a 13X9 glass pan that has been well-buttered.
- Place cooked and drained broccoli over the chicken.
- Pour soup mixture over the chicken and broccoli to cover.
- Sprinkle generously with the cornflake crumbs.
- Bake at 350 for 40 minutes.
- Let sit 10-15 minutes.
- This is very filling and a little goes a long way.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life