Curried Chicken and Broccoli Casserole
1 16 ounce bag of frozen broccoli florets (I usually use more. And fresh broccoli is even better, if you have it.)
8-10 chicken tenders, cooked and diced
1can of cream of chicken soup (10 3/4 oz.)
1 can of cream of celery soup (10 3/4 oz)
1 cup of mayonnaise
1 tsp. lemon juice
1 tsp. curry powder
3/4 cup shredded cheese
1/2 cup toasted bread crumbs
Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray. Cook broccoli as directed or until tender if you are using fresh. Drain. Place the cooked broccoli in the bottom of baking dish. Put cooked chicken on top of the broccoli.
In a medium bowl, mix together soups, mayo, lemon juice and curry powder. Blend well. Pour this mixture over the broccoli and chicken and spread evenly. Sprinkle with grated cheese. Top with bread crumbs.
Bake uncovered at 350 for 30 minutes or so.
NOTE: Healthy Substitutions
You may substitute 6 oz of plain non-fat yogurt mixed with 1/4 c. mayo instead of the full cup of mayo.
The quantity of cheese may be reduced, or use low-fat cheese.
If you are watching sodium intake, be sure to buy reduced-salt soups.
I can't say it's more healthy, but I substituted some Mrs. Cubbison's cornbread stuffing for the bread crumbs; it was fantastic!