How to make it

  • Cook broccoli until el dente
  • If using raw chicken; place chicken in a large pan; cover with water and add garlic podwer
  • Bring to boil; reduce heat and simmer 25 minutes.
  • Drain and cool
  • Preheat oven to 350 degrees
  • Lightly butter or spray 3 quart casserole or 11 x 13 cake dish
  • Cut chicken into chunks
  • Place broccoli in casserole; top with chicken pieces
  • In seperate bowl combine soup, lemon juice, curry powder, sherry and mayonnaise
  • Pour over chicken and broccoli
  • Sprinkle with cheese
  • Spread crotons and a few butter pats
  • Bake for 35 to 45 minutes

Reviews & Comments 3

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  • bevf 9 years ago
    I'm glad you enjoyed it. I think it originally came from one of my great aunts. You can always play around with the amount of curry or even make it an option but that sherry is an essential.
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  • mattsbelly 9 years ago
    Made this last night. It was better then my Mom's recipe. Matt is not a huge fan of curry and only tolerates this dish usually. Therefore I only added 1 1/2 tsp. curry. This time Matt said it was better then usual. We really enjoyed the added sherry as well as the garlic. Used fresh broccoli and nixed the croutons (didn't have any but had everything else). I loved it. In fact I'm eating leftovers right now and they are even better then last night. Thanks will always use this for now on.
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  • mattsbelly 9 years ago
    My Mom always made a version of this and we all loved it. My Dad is a very "bland" guy when it comes to spices so she always only added a slight sprinkle of curry. I make it once in a while but never thought of agging sherry. MMMMMM! I think I'll try it!
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