CURRIED CHICKEN CASSEROLE

Aunt Sarah

3 large chicken breasts (halves/ones) stewed in chopped onion, celery & 1-2 bay leaves (veggies should equal aout 4 cups cut up)
1 - 10-16 oz pkg (bag) frozen broccoli - chopped (thawed & drained)
1 can cream of chicken soup
1/2 cup mayo - Hellman's
1/2 tsp curry powder
1 tbsp lemon juice

Stew chicken in water to cover about 40-45 minutes. remove chicken, cool, deskin & debone. (I throw that back into broth & simmer another hour or so.) Cut chicken into bite size pieces. Mix the broccoli, soup, mayo, lemon & curry together, then add chicken. Stir, place in a casserole and bake 40 minutes at 350.

After broth has cooked another hour or so I strain the veggies, bones etc. and use that broth along with a boullion cube or 2 for the liquid to cook the rice that I serve with this dish. I also usually make a double batch & freeze1/2 for later.

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