4 chicken breasts, cooked and cubed
2 packages (10 oz. each) frozen broccoli florets
2 cans cream of chicken soup
1 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry
2 jars (6 oz. each) marinated artichoke hearts, chopped
Liquid from artichoke hearts
Slivered almonds
-Steam broccoli until soft. Spread on the bottom of a 9x13 baking dish. Cover with chicken.
-Mix together soup, mayo, lemon juice, curry, artichokes, and liquid. Spread over chicken. Top with almonds.
-Bake at 350 for 30-40 minutes or until bubbly.
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