- Combine soups,mayonnaise,curry powder and lemon juice in medium bowl.
- Arrange cooked chicken and broccoli evenly in bottom of shallow 2 qt (2 L) baking dish. Spoon soup mixture over top. Sprinkle with shredded cheese.
- Bake,covered,at 375°F (190°C) until top is melted and toasty – about 30 minutes. Serve over cooked rice.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
Review by Gregg
This recipe is always a hit. I have made it with any Campbell's cream soups I have on hand and it always turns out perfect. I would suggest doubling the amount of curry powder used to crank up the flavour, and double the amount of cheese if serving to guests to make it extra special. Even my partner, who isn't a broccoli fan, gobbles this dish up. Thanks Campbells for making my life just a little bit easier.................Cheers
Gregg D. | September 1, 2016
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