Donna Dodds Chicken broccoli casserole

 

"How to add Salt to your Diet"

 

Below i have posted my mothers original 3x5 card of this chicken broccoli casserole.  I have made my own cream of celery soup, as well as cream of chicken soup.  Also, i have added garlic bulbs to the water.  Whatever you do this casserole almost always tastes the same, great, which is why i love making it.

2 lbs boneless skinless chicken breasts
1 bag frozen chopped broccoli
1 bag frozen broccoli florets (2 bags florets is best taste i do 1 and 1 for cost)
1.5 bags seasoned croutons
2 cans cream o celery soup 10. oz cans
1 can cream o chicken soup 10 oz cans
3/4 cup mayonnaise
1 tblspn curry
1 tblspn lemon juice

in 5 qt pot boil chicken breasts in water for 30 minutes or till fully cooked, remove set aside to cool
dump frozen broccoli into water when water reboils drain (save H2O to make own Crm o chkn)
preheat oven to 350
grease bottom & sides of 13x9 pan with butter
dump croutons into pan while jiggling until single layer is formed 1-2 bags depending
mix remaining ingredients in bowl set aside
chop chicken into pieces cover croutons (the more chicken the more leftovers)
cover chicken with broccoli
spread soup mixture from bowl over broccoli
place in oven bake @ 350 for 45 minutes till top begins to brown