Ingredients
1
tablespoon vegetable oil
2
pounds chicken breast tenders (not breaded)
2
packages (10 ounces each) frozen broccoli spears, thawed and drained
1
can (8 ounces) sliced water chestnuts, drained
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
Preparation
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.
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.
