16 oz. frozen broccoli florets (thawed NOT cooked)
4 cups cooked chicken diced to 1 inch pieces (4 or 5 chicken breast
halves)
2 cans cream of chicken soup (undiluted)
1 cup Hellmann?s
1 cup sliced water chestnuts, drained
1 ? tsp curry powder
1 cup cheddar cheese, grated (sharp)
1 small bag Pepperidge Farm Corn Bread stuffing
1 stick butter or oleo
Use a tiny bit of oleo or oil in bottom of 9 inch by 13 inch dish.
Place broccoli in bottom. Scatter diced chicken pieces on top.
Mix soup, mayonnaise & cheese. Heat until cheese is melted.
Add curry and water chestnuts to soup. Pour sauce over broccoli and chicken.
Sprinkle stuffing over all. Melt butter and pour over stuffing
350 degrees
30 minutes
Serves 10 for dinner and 15 for lunch