Mimi's Chicken and Broccoli

Karla Harkins


This is also a recipe I have had for over 35 years. It makes a lot, but the leftovers are good, too.


★★★★★ 1 vote

30 Min
1 Hr 30 Min



  • 6 medium
    chicken breasts, boneless and skinless, cooked and chopped into bite-size pieces (i have also boiled chickens and use the meat from that).
  • 3 pkg
    frozen chopped broccoli, cooked and drained well.

  • 2 can(s)
    cream of chicken soup
  • 1 can(s)
    cream of mushroom soup
  • 2 c
    mayonaise, not salad dressing
  • 1 1/2 Tbsp
    lemon juice
  • 1 tsp
    curry powder

  • 1 to 2 c
    cheddar cheese, shredded
  • 1 stick
    butter, melted
  • 1 small
    package of sliced almonds, not slivered
  • 1/2 to 1 tsp
    onion salt
  • 1/4 to 1/2 tsp
  • 1
    sleeve ritz crackers, crushed into small pieces. do not pulverize.

How to Make Mimi's Chicken and Broccoli


  1. Preheat oven to 350. Spray 9 x 13 pan well. Spread chicken and broccoli over the bottom of the pan.
  2. Mix together the ingredients for the sauce. Spread over chicken and broccoli.
  3. Spread cheddar cheese over the sauce layer. In a small skillet melt butter. Add almonds, Ritz cracker pieces and seasonings. Cook in the skillet until butter is absorbed and the topping is starting to turn a golden brown. Spread over cheese layer.
  4. Put pan into preheated oven until the cheese is melted and the edges are bubbly.

Printable Recipe Card

About Mimi's Chicken and Broccoli

Course/Dish: Chicken

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