Mix together:
2 cans cream of chicken soup ( undiluted)
1 cup mayonanaise,
2 tsp. lemon juice,
1/2 to 3-4 tsp. curry powder
In large bowl mix:
4 cups cooked chicken, cubed (2 whole cooked chicken breasts)
1 pkg. ( 16oz) frozen mixed vegetables
(combination of broccoli, carrots, peppers & mushrooms)
1 small can water chestnuts, drained & sliced.
Vegetables do not have to be thawed. Mix all together with the sauce.
Put into casserole.
Spread over top:
1 cup grated mild cheddar cheese,
and over all:
mixture of
2 cups cornflake crumbs
1/3 cup melted butter
2 tsp. minced fresh parsely.
Bake at 350 degrees for 30-45 minutes until bubbly. Can be assembled
ahead of
time ( even a day) and refrigerated but must be brought to room
temperature before baking. Can also be frozen, uncooked. Serves 12.
Note: for very large crowd, it is easier to cook a couple of turkeys
and cut them up,
rather than poaching the chicken breasts. We found that two whole
breasts of chicken were needed to serve 12.
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