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Ingredients

2 (10.5 ounce) cans cream of chicken soup ¾ cup mayonnaise ½ teaspoon lemon juice ½ teaspoon curry powder 2 cups cubed, cooked chicken 1 (16 ounce) package frozen mixed vegetables (broccoli, cauliflower, and carrots) ½ cup shredded Cheddar cheese 2 cups crushed corn flakes ½ cup butter, melted 2 teaspoons parsley flakes

Nutrition Info

484.4 calories carbohydrate: 20 g cholesterol: 79 mg fat: 39.3 g fiber: 2.5 g protein: 14.9 g saturatedFat: 13.7 g servingSize: - sodium: 832.4 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Thoroughly blend cream of chicken soup, mayonnaise, lemon juice, and curry powder in a 2-quart casserole dish. Stir chicken and mixed vegetables through the soup mixture. Sprinkle Cheddar cheese over the mixture.
Stir corn flakes, butter, and parsley together in a bowl, sprinkle over the top of the casserole. Cover dish with aluminum foil.
Bake in preheated oven for 25 minutes, remove foil, and continue baking until the edges begin to brown, about 25 minutes more.

1 2-quart casserole

A quick and easy chicken casserole that was my favorite growing up!