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Curried Chicken and Broccoli Casserole

Reviewed: Jul. 25, 2013
This is almost the exact recipe I grew up eating (and I was also known to request it for my birthdays!) Precooked rotisserie chickens weren't at every grocery when I was little. My mom always just cooked boneless tenders or breasts, then cubed. As a super lazy grownup cook, I buy precooked frozen chicken breast cubes and use frozen broccoli florets. The one thing I've done differently over the years is to increase the amount of curry powder. I'm up to about 2 tablespoons, but I really love curry. Don't tinker with the lemon juice! I've left it out by mistake, and tried extra "just to see". The first had no zip, and the second was awful. I have also had good success freezing, just add the corn flakes after it comes out of the freezer to keep them from getting too soggy. Crushed corn Chex works great, too. My family likes it with rice. Worth making enough to have leftovers!
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Chicken Divan

Reviewed: Jul. 31, 2012
One of the first family meals I learned to cook from my mom as a kid! We never put water Chestnuts or mushrooms in it. I'll have to give that a try. I never use measurements anymore, but I always use at least 2 tablespoons lemon juice and a couple tablespoons curry, and cream of chicken soup instead. I mix about a cup of cheese in with the soup and mayo, then sprinkle more cheese on top. Brown some cornflakes in butter for a crunchy topping. Recently I've started simplifying by buying a bag of precooked frozen cubed chicken and cooking frozen broccoli. It turns this dish into a quick put together, and I haven't noticed any compromise on taste! Perfect over rice!
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