Chicken Broccoli Casserole

• 2 heads broccoli
• 4 c. diced, cooked chicken
• 1 can cream of chicken soup
• 1 can chicken stock
• 1/2 c. shredded Cheddar cheese
• 2/3 c. mayonnaise
• 1 egg
• 1 Tbsp. lemon juice
• 1/2 c. Pepperidge Farm cornbread dressing
• 1/2 stick margarine
• 1/4 to 1/2 tsp. curry powder (optional)

1. Place broccoli flowers and small stem pieces in bottom of 9 x 13-inch greased casserole.
2. Spread chicken on top.
3. Combine soups, stock, egg, mayonnaise, lemon juice and curry powder (if desired) in bowl and pour over chicken.
4. Sprinkle shredded cheese on top. Melt margarine and add dressing; spread over top.
5. Bake at 350u0b0 for 1 hour.
6. May add fresh or canned mushrooms, if desired.

broccoli, chicken, cream of chicken soup, chicken stock, cheddar cheese, mayonnaise, egg, lemon juice, cornbread dressing, margarine, curry powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954581 (may not work)