***When I served in the RS Presidency of the Oakland 9th ward, Marcia Storm was one of my counselors. When we were all released we had a little farewell dinner at her place and she made this to-die-for dish. I told her I had to have the recipe on the spot. She said it came from a ward cookbook from the "old" Orinda ward. The original recipe is credited to Kay Merrill & Mildred Lindley. Thanks Kay & Mildred--and to Marcia for this go-to recipe!***
2 - 10 oz packages frozen broccoli
2 Cups Cooked Chicken (4 Chicken Breasts), Chopped
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Cup Mayo
1 tsp Lemon Juice
1/2 tsp Curry Powder
1/2 Cup Grated Sharp Cheddar Cheese
1/2 Cup Panko Bread Crumbs
1 Tbsp Melted Butter
Cook broccoli and drain. Arrange in a greased 9x13 pan. Place chicken on top of broccoli. Combine soup, mayo, lemon juice, and curry powder. Pour mixture over chicken. Sprinkle with cheese, then the bread crumbs, then sprinkle melted butter over all. Bake at 350 degrees for 30 minutes.
2 - 10 oz packages frozen broccoli
2 Cups Cooked Chicken (4 Chicken Breasts), Chopped
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Cup Mayo
1 tsp Lemon Juice
1/2 tsp Curry Powder
1/2 Cup Grated Sharp Cheddar Cheese
1/2 Cup Panko Bread Crumbs
1 Tbsp Melted Butter
Cook broccoli and drain. Arrange in a greased 9x13 pan. Place chicken on top of broccoli. Combine soup, mayo, lemon juice, and curry powder. Pour mixture over chicken. Sprinkle with cheese, then the bread crumbs, then sprinkle melted butter over all. Bake at 350 degrees for 30 minutes.
