Ingredients Jump to Instructions ↓

  1. 4 whole boneless chicken breasts

  2. 3-4 carrots

  3. 1 med. onion

  4. 1 bunch fresh broccoli or 2 pkg. frozen, cooked

  5. 2 cans cream of chicken soup

  6. 1 c. grated Cheddar cheese

  7. 1/2 c. mayonnaise (I use lite mayonnaise)

  8. 2 tbsp. lemon juice

  9. 1/2 tsp. curry powder

Instructions Jump to Ingredients ↑

  1. Poach the chicken by preheating oven to 350 degrees. Sprinkle the chicken with salt and pepper. Place it, skin side up (or skin first) in a shallow pan and add 1/2 inch water. Cover with a buttered sheet of waxed paper, buttered side down, tucking in the edges of the paper. Bake 20 to 30 minutes or until no longer pink. Remove from oven, cool, and remove skin and bones (unless you’ve already done so). Cut into 1-inch pieces.

  2. Cook carrots, saute onion, barely cook fresh broccoli. Layer chicken and vegetables in 9×13 inch pan.

  3. Mix soup, mayonnaise, cheese, lemon juice and curry powder. Pour over chicken and vegetables. Bake 45 minutes at 350 degrees.


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