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Country Kitchen
July 1, 2012 Previous Recipe | Next Recipe
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PARTY PIZETTES
FANTASY FUDGE
CHICKEN AND BROCCOLI CASSEROLE
STRAWBERRY SALAD
JELL-O PIE
CHICKEN PIE
MACARONI AND CHEESE
PREACHER’S BLUEBERRY SYRUP
BLACK & WHITE CHEESECAKE BITES
CHEESY TOMATOES
FIVE-CUP SALAD
CHICKEN AND BROCCOLI CASSEROLE

1 whole fryer, boiled until tender
2 (10-to-12-ounce) packages frozen broccoli, cooked and drained
1 (10-ounce) can cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon curry powder
1 sleeve buttery round crackers, crushed
2 tablespoons melted butter

Debone and cut chicken into small pieces; place in greased 9-x13-inch casserole dish. Layer broccoli over chicken.
In a separate bowl, combine soup, mayonnaise, lemon juice and curry powder and pour over broccoli. Combine cracker crumbs and butter in a small bowl and cover casserole with buttered cracker crumbs. Bake at 350 F for 30 minutes.





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