Chicken and Broccoli Casserole – Annette Baird Sandberg

Chicken and Broccoli Casserole – Annette Baird

1 cup Corn Flakes 

1 Tlb butter or margarine, melted

½ cup flour

1 cup milk

2 cups chicken broth

1 cup mayonnaise

1 tea lemon juice

½ tea. curry powder

2 10 oz. pkgs frozen broccoli

2 ½ cup cubed, cooked chicken

Crush Corn Flakes into fine crumbs. Combine crumbs with melted butter. Reserve or topping. Blend flour and milk to make a smooth paste; stir in chicken broth. Cook until thickened, stirring constantly. Remove from heat. Stir in mayonnaise, lemon juice, and curry powder. 

Cook broccoli according to pkg. directions, only until tender. Drain well, Cut broccoli stalks in half; arrange in 2 quart casserole. Cover broccoli with chicken; pour on sauce. Top with buttered Corn Flake crumbs. 

Bake at 350˚ for 30 minutes or until hot and crumbs are browned. Serves 6.