Ultimate Chicken Casserole

"This is a great comfort-food recipe that is easily put together. The original recipe calls for curry powder, which adds a really distinct flavor." (Reprinted in the RTD, from Betty Crocker's Living with Cancer Cookbook)

Ingredients (makes 8-10 servings):

• 1 tablespoon vegetable oil
• 2 pounds chicken breast tenders (not breaded)
• 2 (10 oz.) packages frozen broccoli spears, thawed and drained
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 (10-3/4 oz.) can condensed cream of chicken soup
• 1/2 cup reduced fat mayonnaise
• 1 teaspoon lemon juice
• 1/2 cup milk
• 1/2 teaspoon curry, if desired
• 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
• 1/3 - 1/2 cup dry bread crumbs
• 1 (1.8 oz.) can French-fried Onions
• 1/4 cup slivered or sliced almonds

Directions:

1. Preheat oven to 350 degrees.
2. In a large skillet, heat oil over medium-high heat. Add chicken tenders, working in batches if necessary, and cook chicken 5-6 minutes, stirring occasionally, until chicken is lightly browned and no longer pink in the center.
3. In an ungreased 13 x 9 x 2 inch baking dish, layer broccoli spears, water chestnuts and browned chicken.
4. In a mixing bowl, combine soup, mayonnaise, lemon juice, milk and curry powder. Pour mixture over chicken and broccoli. Sprinkle with cheese, bread crumbs, onions and almonds.
5. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer, or until broccoli is tender.

Cook's note: To make ahead, cover baked casserole with aluminum foil. Freeze no longer than 2 months. To reheat, remove the casserole from the freezer one hour before baking. Preheat the oven to 350 degrees. Bake in covered baking dish for 45 minutes. Uncover and bake 10 to 15 minutes or until hot.