Poulet La Liberte

Name: Poulet La Liberte
Ingredients: 16 oz. pkg. frozen broccoli or a bunch fresh broccoli; 4 boneless chicken breasts; salt and pepper to taste; 1 can Campbell's creamy chicken mushroom soup; 1/2 c. Hellmann's mayonnaise; 1 tsp. fresh lemon juice; 1/2 tsp. curry powder; bread crumbs; grated cheese; paprika

10 ingredients

6 steps

Ingredients

16 oz. pkg. frozen broccoli or a bunch fresh broccoli
4 boneless chicken breasts
salt and pepper to taste
1 can Campbell's creamy chicken mushroom soup
1/2 c. Hellmann's mayonnaise
1 tsp. fresh lemon juice
1/2 tsp. curry powder
bread crumbs
grated cheese
paprika

Directions

1

Cook broccoli al dente.
2

Layer on bottom of baking pan. Prepare chicken; pat dry and season with salt and pepper.
3

Layer chicken over broccoli, pushing broccoli completely under chicken. With a wire whip, mix soup, mayonnaise, lemon juice and curry powder until creamy smooth.
4

Pour over chicken. Sprinkle generously with bread crumbs, grated cheese and paprika.
5

Bake for 1 hour at 350°.
6

Serve with fettucine or rice pilaf.