6 medium chicken thighs
4 to 6 whole chicken breasts
(or 1 whole chicken)
1 c. mayo (Hellmann’s Lite)
2 c. cream of chicken soup
1 t. curry powder
1 t. poultry seasoning
½ t. lemon juice (another version had 2 T.)
½ c. oleo or butter
1 pkg. Pepperidge Farm herb stuffing
(broccoli – optional)
Bake chicken at 350° for about 40 minutes. Strip meat from bone and place in well greased 9x12 casserole. Combine mayo, soup, curry, lemon, and pour over chicken. Mix stuffing and melted butter. Sprinkle over top. Bake 350° for 30 minutes.
Recipe from Anita Rogoff.
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