Today's version was a mixture of Curry Chicken Divan by Dana Mayes and Broccoli Chicken Casserole by Jill Freeze, both in the Brentwood Hills Church of Christ cookbook published in 1995.
Start with the basics...
chicken
cream of chicken soup
cream of mushroom soup
mayonnaise
Ritz crackers
grated cheddar cheese
Most every chicken casserole recipe I know has these ingredients.
Purchase these...
2 packages chopped broccoli
lemon
curry powder
chopped onion
Preheat oven to 350 degrees.
Grease a 2 quart casserole dish. I use Pam, it's less messy.
Cut up and cook chicken with chopped onion in a little olive oil until chicken is thoroughly cooked and onion is translucent.
Thaw chopped broccoli in a bowl and drain off water.
Place broccoli in a dish and top with cooked chicken and onion mixture.
Mix together one can of cream of chicken soup, one can of cream of mushroom soup, 1/2 cup sour cream (just 'cause it's in the fridge), 1/2 mayonnaise, and a teaspoon of curry. Add to mixture a cup of grated cheddar cheese and the juice of one lemon.
Pour mixture atop the chicken and onion layer in your casserole dish.
Take a sleeve of Ritz crackers and crumble into a fine topping or use bread crumbs to top the casserole. Dot with small pieces of butter, optional.
Bake at 350 degrees for 25-30 minutes until heated through and bubbly. Enjoy!
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