8 chicken breast halves – bone in & skin on
1 tsp salt
2 (10-ounce) packages frozen broccoli spears
1 (10-1/2 ounce) can cream of chicken soup, undiluted
½ cup commercial sour cream
½ cup mayonnaise
2 tablespoons dry sherry
1 tsp prepared mustard
¼ tsp curry powder
1/3 cup grated Parmesan cheese
1 tsp paprika
Combine chicken and salt in a Dutch oven; cover with water. Bring to a boil; cover,
reduce heat, and simmer 1 hour or until tender. Remove chicken and let cool. (Reserve
broth for other uses). Remove skin; bone chicken and coarsely chop meat. Set aside.
Cook broccoli according to package directions; drain well. Arrange in a lightly greased
13 x 9 x 2 inch baking dish. Combine next 7 ingredients; spoon half of sauce over broccoli.
Arrange chicken over sauce; top with remaining sauce. Cover, refrigerate overnight.
Let stand at room temperature 30 min. before baking. Bake at 350 degrees for 25 minutes.
Remove from oven; sprinkle with cheese and paprika. Bake an additional 5 minutes.