Chicken Broccoli Casserole

Betty Tettleton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 whole chicken, deboned
  • 1 package frozen chopped broccoli, thawed
  • 2 cans cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 cup mayonnaise
  • 1 Tbsp lemon juice
  • 1 can water chestnuts
  • 8 oz small noodles, cooked

Mix soups, mayonnaise, water chestnuts, and lemon juice. In 9×13 inch dish, layer chicken, broccoli, soup mixture, and cooked noodles. Repeat layers. Can put melted oleo and bread crumbs or melted cheese on top.

Bake at 350 degrees for 30 minutes.


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