Serves between 4 – 6
2 lb cooked and cubed chicken
1 (10oz) bag frozen broccoli pieces (or fresh)
1 can cream of mushroom soup
2 cans cream of chicken soup
1 cup fat-reduced sour cream
2 tsp lemon juice
1 tbsp fresh parsley, chopped
1 tsp curry powder
Handful of grated cheese of your choice
Preheat the oven to 350°Fahrenheit.
Cook the broccoli until almost tender. Drain and set aside.
In the meantime, combine the mushroom soup and chicken soup with the lemon juice, parsley, curry powder and season well.
Layer the broccoli and chicken in a casserole dish. Top with the soup mixture and sprinkle with the grated cheese. Bake in the oven for about 40 minutes or until piping hot.
Serve immediately with a bowl of spaghetti.