Ingredients:
2 Cans of Cream of Chicken and Mushroom Soup
1 Small Container of Mayonnaise
1 Large Bag of Boneless Skinless Chicken Tenders
1 8oz Bag of Shredded Mild Cheddar Cheese
1 8oz Package of Frozen Broccoli or a head of fresh Broccoli
Salt
Pepper
Curry Powder
Cooking Instructions:
Preheat Oven to 350 Degrees
Next, Heat Skillet on stove on medium Heat
Then place chicken tenders in skillet and cook thoroughly
Place chicken aside after cooking is complete
Get a medium size mixing bowl and add two cans of cream of chicken mushroom soup to the bowl.
After placing the soup in the bowl, add 2 cups of mayonnaise
Add a pinch of salt, pepper, and curry powder to taste.
Stir all ingredients thoroughly until soup, mayo and spices are blended
Place mixing bowl aside.
In an 8x13 baking dish place frozen or fresh broccoli in the bottom of the dish covering the entire surface.
Next take chicken and place on top of the broccoli.
Third cover the chicken with the soup mixture.
Finally, cover with the cheddar cheese.
Place casserole in oven for 30 minutes until cheese is brown or bubbling.
Serve when cooled.