Curry Chicken Name: Cheron Cribbs Base: USS Rentz (FFG 46) - Naval Base San Diego Recipe: 1 to 1 1/2 lbs. chicken breast or tenders, cooked and diced 1 bag frozen baby broccoli flowerettes 2 cans Cream of Chicken and Mushroom Soup 1 cup Mayonnaise (do not use Miracle Whip) 1 Tbs Lemon Juice 1 Tbs Curry Powder Ground Pepper to taste 2 cups Shredded Cheddar Cheese Preheat oven to 350 degrees. In a shallow 1 1/2 qt. casserole dish, mix the cooked chicken and frozen broccoli. In a separate bowl mix together next 5 ingredients. Pour sauce over the chicken/broccoli mixture sealing to edges. Bake for 30 minutes. Sprinkle with shredded cheddar cheese and bake for an additional 5 minutes. Serve over hot cooked rice. This recipe is easily doubled into a 13x9 casserole. Stores and reheats well.