3 Whole chicken breasts
2 (10 oz.) Pkg. frozen broccoli spears
1 (10 3/4 oz.) Can cream of chicken soup, undiluted
1/2 Cup mayonnaise
1/3 Cup evaporated milk
1/2 Cup shredded process American cheese
1 Teaspoon lemon juice
1/2 Teaspoon curry powder
1 Tablespoon melted butter
1/2 Cup bread crumbs
Cook chicken until tender in salted water. Remove from water and cool. Bone chicken and cut into quarters.
Cook broccoli according to package directions. Drain. Arrange in lightly greased 2 qt casserole; then top with cooked chicken. Combine soup, mayonnaise, milk, cheese, lemon juice and curry powder; stir well an pour over chicken. Combine butter and bread crumbs; sprinkle over casserole.
Bake at 350’F. for 25 to 30 minutes or until bubbly. Yield-6 servings.
This is a perfect dish to serve for company. Make plenty, everyone will want seconds! The chicken is dipped in a butter and garlic and lemon juice mixture then rolled in bread crumbs spiced with parmesan cheese and fresh parsley. Vermouth is added and it is baked. This can be made ahead and popped in the oven about an hour before you are ready to eat!