- 4-6 chicken breasts
- 2 cans cream of chicken soup
- 1 cup mayonnaise (I use fat free and it’s just fine)
- 1 teaspoon curry powder
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- fresh broccoli spears (about one large bunch, more if desired), steamed
- margarine or butter
- 1 large package wide egg noodles, cooked and drained
Preheat your oven to 350 degrees.
Spray a 9×13 baking dish with non-stick cooking spray.
In melted butter or margarine, in a frying pan, saute your chicken breasts for about 15 minutes.
Steam broccoli and boil and drain noodles.
In a small bowl prepare the sauce:soup, mayo, curry, salt and lemon juice. Combine.
Place noodles on the bottom of your baking dish. Cover with chicken breasts, then broccoli, then top with sauce.
Cover and bake for 30 minutes.
Amount Per Serving:Calories: 623 Total Fat: 42g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 30g Cholesterol: 131mg Sodium: 1247mg Carbohydrates: 18g Fiber: 2g Sugar: 2g Protein: 42g