In honor of my hubby, I am putting his favorite recipe on my blog. His b-day is coming up next month so I figure I will not have to dust off the family cookbook but simply pull up my blog now for this recipe. Just so you know there is a recipe icon at the bottom right of this page you can click on for all of my favorite recipes I have blogged thus far.
1 small can of sliced water chestnuts
2 cans of cream of chicken soup
1 cup of mayonnaise
2 tsp of fresh lemon juice
½ tsp curry powder
2 packages of boxed, frozen, chopped broccoli
8 large chicken breast halves, bone in and skin on (DO NOT SUBSITUTE THIS)
¾ cup of Pepperidge Farm herbed stuffing
Boil chicken in pot with salt to taste then de-skin and de-bone. Then dice it up and set aside. Cook broccoli for 5 minutes with a dash of salt, then drain. Put in buttered, oblong casserole dish. Scatter water chestnuts on top of broccoli. Put chicken on top of water chestnuts and add a touch of pepper. Combine lemon, soup, curry, and mayo and pour over chicken. Sprinkle stuffing on top and then dot with butter and paprika. Bake covered at 325 for 45 minutes and the an extra 10 minutes without foil at the end to brown the top.