Shirley's Chicken and Broccoli Casserole

This used to be a family favorite when the kids were growing up. The recipe came from a 4th grade teacher friend from work.

Preheat oven to 350 F

Come up with chicken to use in one of several ways. You can boil whole chickens . You can use rotisserie chicken from the grocery store. You can bake chickens yourself. You can bake chicken breasts or boneless thighs. Bake with just a little salt and pepper. The soup you add will have plenty of salt.

Prepare 

• 2 small chickens (approx 6 lbs with the bones) or equivalent amount of chicken breasts.
• 1 large pkg frozen broccoli spears  (or equivalent fresh broccoli) boiled and drained

In a large casserole dish, layer the chicken first and broccoli over the top of it.

Then combine these in a large bowl by stirring:

• 1 can condensed cream of chicken soup
• 2/3 c real mayonnaise (not Miracle Whip)
• 1/3 c evaporated milk
• 1 tsp lemon juice
• 1/2 tsp curry powder (I use a yellowish finely ground dry variety)

Pour over the chicken and broccoli in the casserole dish.

Sprinkle over the top:

• 1/2 c cheddar cheese grated

Bake at 350 F for 30 minutes