Chicken Broccoli Curry

This is not a "real" curry, but it's still very good. It's one of my favorite casseroles and it reheats well.

Fay and James Thomas
Servings: 8

6 chicken breasts or 2 whole chickens
2 bunches fresh broccoli chopped or 2 packages frozen broccoli (14 oz each)
2 cans Campbells Healthy Request cream of chicken soup
3/4 cup mayonnaise
2 Tbsp lemon juice
1 tsp. curry powder (McCormic Gourmet Collection recommended)
4 oz (1/2 can) cornbread stuffing mix (not herbed)
1/2 stick butter (not softened)

Boil the chicken in a large stock pot until fully cooked and remove with a slotted spoon. Chop the meat into medium to small pieces. Heat up the broccoli in the leftover chicken stock till it's no longer crunchy. Drain and set the cooked broccoli aside.

In a large bowl, combine the chicken, soups, mayonnaise, lemon juice, and curry powder, mixing well after each addition.

Put the broccoli into a 9x13 baking dish and top with chicken sauce mixture. Sprinkle the cornbread stuffing on top. Slice the butter into about 6 pieces, and place these on top of the cornbread stuffing.

Bake uncovered at 350 for 30 minutes.