I'm not a big fan of casseroles. But I'm willing to make an exception in this case.

[trof]

I like food that provides individual flavors.
Casseroles (although hot) usually leave me cold.

I'll pass on the Tuna-Noodle. Thanks, but no thanks..
Ditto any dish with a can of sodium/fat heavy cream-of-anything soup in it.

This one, however, is different.
Maybe it's the curry powder.
I dunno.

The first time I had it was when a friend brought it to us following Miz t.'s hysterectomy.
The neighbor ladies (bless 'em) didn't know that I like to cook and know my way around a kitchen and could manage to keep both my body and soul together, and hers, while Miz t. was indisposed.

Anyway, I LOVED it!
So here it is.
It's almost GOOD for you.
Enjoy.

The Ultimate Chicken Casserole

1 tablespoon vegetable oil
2 pounds chicken breast tenders (not breaded)
2 packages (10 ounces each) frozen broccoli spears, thawed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup reduced-fat mayonnaise
1 teaspoon lemon juice
1/2 cup milk
1/2 teaspoon curry powder, if desired
1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)
1/2 cup dry bread crumbs
1 can (2.8 ounces) French-fried onions
1/4 cup slivered almonds
1 Heat oven to 350°. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Layer broccoli spears, water chestnuts and chicken in ungreased rectangular baking dish, 13x9x2 inches.
2 Mix soup, mayonnaise, lemon juice, milk and curry powder; pour over chicken and broccoli. Sprinkle with cheese, bread crumbs, onions and almonds.

3 Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until broccoli is tender.

[Tuesday Afternoon]

1. is that supper tonight, trof?

sounds yummy

[trof]

2. It is and I can smell it now.

That and a small salad.

[HeiressofBickworth]

3. Very similar to a chicken recipe I've always liked

but rarely eat anymore (fat/calories, etc). A friend gave me the recipe many years ago and I don't know where she got it.

Chicken Divan

Approx. 6 chicken breasts, skinned and boned. Put in cold water, bring to boil, simmer 1 hr. Use celery salt instead of regular salt in boiling water.

Cook 3 pkgs broccoli stalks according to directions (if using fresh broccoli, par-boil first). Put broccoli in bottom of oblong pan, placed cooked chicken on top.

Sauce consists of 2 cans cream of chicken soup, 1 cup mayonnaise, 1 1/2 to 2 cups grated sharp cheddar cheese, 1/2 tsp curry powder, 1 tsp lemon juice. Mix together in a bowl then spread on chicken.

Bake at 350 for 1/2 hour. When I use this recipe, I serve with rice.

[BainsBane]

4. You must not be from the Midwest

because hotdishes are central to our local cuisine. Twin Cities Public Television even produced a show called hotdish for their fund raising week. They referred to cream of mushroom soup (chicken, whatever) as the Lutheran binder.