Chicken Casserole Del Sol
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PREPARATION MIX TOGETHER
2 cans cream of chicken soup (undiluted)
1 cup mayonnaise
2 teaspoons lemon juice
1/2 to 3/4 teaspoons curry powderIN LARGE BOWL MIX
4 cups cooked chicken, cubed (2 whole breasts)
1 package (16-ounces) frozen mixed vegetables
(combination of broccoli, carrots, peppers, mushrooms)
1 small can water chestnuts, drained and 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 teaspoons minced fresh parsley
Bake at 350 degrees for 30 to 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 a very large crowd, it is easier to cook a couple of turkeys and cut them up, rather than poaching the chicken breasts. I found that 2 whole breasts of chicken were needed to serve 12.