Grandma Pack's Chicken Curry Casserole

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Chicken Curry Casserole

Ingredients: 

• raw boneless, skinless chicken breasts, cut into bite-sized pieces
• salt and pepper
• 2 pkg. frozen broccoli (10 oz. x2), thawed and chopped
• handful of shredded carrots, chopped
• 2 cans cream of chicken soup
• 1 cup mayo
• 1 tsp. curry powder
• 1 tsp lemon juice
• salt to taste
• 1 small can sliced water chestnuts, drained
• grated cheese
• crushed potato chips or bread crumbs 
• naan bread

Directions:

1. Preheat oven to 350 degrees. Spray a 9x13 casserole dish.
2. Season your chicken with some salt and pepper.
3. In a large bowl, mix together all your ingredients except the grated cheese and crushed potato chips or bread crumbs.
4. Top with grated cheese and crushed potato chips or bread crumbs.  
5. Bake for 35 minutes at 350 degrees, or until your chicken is cooked all the way through. Broil to brown the top, if desired.
6. Serve with warmed naan bread.

Marsha's Notes:

It was noted in the recipe that some people like to add sliced mushrooms to this dish.

The original recipe seemed to call for large pieces of chicken, but we ended up just cutting them into bite-sized pieces to eat anyway, so I think it's just easier to cut the chicken up raw, so that is one change I made the Grandma's original. I also added the handful of shredded carrots for additional color, but I think if you use the store-bought shredded carrots that you might want to chop them a bit more so they aren't too long and cook faster. I also found that the boys preferred if I chopped up the broccoli smaller as well.

The amount of chicken you want to use just depends on how protein heavy you like your dish. Next time I make this, I will try to note about how many pounds I used.

If trying to squeeze in more veggies, I think you could probably add some zucchini or a handful of diced onion as well.