1
can (10 3/4 ounces) condensed cream of chicken soup
1/2
cup reduced-fat mayonnaise
1
teaspoon lemon juice
1/2
cup milk
1/2
teaspoon curry powder, if desired
1/2
cup shredded reduced-fat Cheddar cheese (2 ounces)
1/2
cup dry bread crumbs
1
can (2.8 ounces) French-fried onions
1/4
cup slivered almonds
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Steps
1
Heat oven to 350°. Heat oil in 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
baking dish, 13x9x2 inches.
2
Mix soup, mayonnaise, lemon juice, milk and curry powder; pour over chicken
and broccoli. Sprinkle with cheese, bread crumbs, onions and almonds.
3
Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or
until broccoli is tender.
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Ellen T. Shares her Recipe
"When I don't feel well, I don't like fussing in the kitchen. This was such an easy
recipe, I was up to preparing it even when I was very tired. It's also great for
entertaining."
To make ahead: Cover baked casserole with aluminum foil. Freeze no longer than 2 months. About 1 hour before serving, heat oven to 350°. Bake in covered baking dish 45 minutes. Uncover and bake 10 to 15 minutes longer or until hot.
A Note from Dr. Ghosh
This recipe is a great source of many essential minerals. Lack of magnesium, one of
the minerals here, can become a problem if malnutrition occurs, as it can during
cisplatin chemotherapy. Magnesium deficiencies can lead to weakness, lethargy,
nausea and vomiting.
High in vitamins A and C; good source of fiber
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Nutrition Facts
Serving Size:1 Serving
Calories
380
Calories from Fat
170
Total Fat
19g
Saturated Fat
4g
Cholesterol
75mg
Sodium
660mg
Potassium
470mg
Total Carbohydrate
22g
Dietary Fiber
3g
Protein
33g
% Daily Value*:
Exchanges:
1 Starch; 1 Vegetable; 4 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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