Ultimate Chicken Casserole
1 T. vegetable oil
2 lbs. chicken breast tenders
2 (10-oz.) packages frozen broccoli spears, thawed and drained
1 (8-oz.) can sliced water chestnuts, drained
1 (10 ¾-oz.) can condensed cream of chicken or celery soup
1/2 C. mayonnaise
1 t. lemon juice
1/2 C. milk
1/2 t. curry powder, if desired
1 C. shredded Cheddar cheese
1/2 C. dry bread crumbs
1 (2.8-oz.) can french-fried onions
1/4 C. slivered almonds
Heat oven to 350°F. Heat oil in a 12-inch skillet over medium-high heat. Cook chicken in oil 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in center.
Layer broccoli spears, water chestnuts, and chicken in ungreased rectangular 13 x 9 x 2-inch baking dish.
Mix soup, mayonnaise, lemon juice, milk, and curry powder; pour over chicken and broccoli. Sprinkle with cheese, bread crumbs, onions, and almonds.
Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until broccoli is tender.
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