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Chicken Monte Carlo

In a buttered, 13X9 inch casserole dish, evenly layer
2-10 oz. pkg. broccoli, thawed, drained
3 cups chicken, cooked, cut in pieces (3-4 boneless, skinless breasts)
1 can sliced water chestnuts
¾ cup sliced almonds

Mix together
1 11 oz. can cream of chicken soup
1/2 cup light mayonnaise
1 cup sour cream
1 Tblsp. lemon juice
¼ cup milk
½ tsp. curry powder
½ tsp. season salt
½ cup grated Monterey Jack cheese
½ cup grated Sharp Cheddar cheese

Heat oven to 350 degrees.

Pour sauce over casserole.
Top with more cheese or toss 1 Tblsp. melted butter with 1/3 cup Panko bread crumbs,
sprinkle evenly over the top of casserole.
Bake in a 350 degree oven for 40-45 minutes.

I did 'brown' bread crumbs under the broiler for just a couple minutes. Don't look away!

Terri's notes:
~ Fresh broccoli works too, 4 cups of lightly steamed floweret's

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