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Broccoli Chicken Casserole II

Reviewed: Dec. 26, 2012
This was a great recipe however I made a few changes the second time around. I use chicken thighs which are covered in curry powder and slow roasted at 250 for 1.5 hrs. Roasting to me is better than boiling this way you don't lose the flavor of the meat. Once cool I tear off the bone. I use fresh chopped broccoli florets and I do not cook them ahead of time this way the broccoli is tender but not much . Rather than using all cram of chicken I use a combination 1 cream of chicken 1 cream of celery and 1 cream of mushroom. I add a dash of nutmeg along with the curry powder and rather than cheese I crumble up 2 sleeves of ritz or club crackers and pour a few tbs of melted butter on top and cook as directed. The kids and my hubby loves it!!!
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