Southern Chicken Casserole
|Frozen broccoli spears||20 Ounce (2 Packages, 10 Ounce Each)|
|Coarsely chopped cooked chicken/Turkey||3 Cup (48 tbs)|
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can, Undiluted)|
|Water||5 13⁄40 Ounce (1/2 Soup Can)|
|Mayonnaise||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Buttered breadcrumbs||1 Cup (16 tbs)|
Cook broccoli according to package directions; drain and arrange in a greased 1 1/2-quart casserole.
Place chicken over broccoli.
Combine soup, water, mayonnaise, lemon juice, and curry powder in a small bowl; mix well.
Pour sauce over chicken.
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