Chickens Are in The Garden Again Casserole

Kathie Carr


Mom sent this recipe (that had been clipped from a newspaper) to me when I lived in California. Along with it there was a note that read, "Memories of our Indiana Farm".

That sure made me smile. Years earlier I had been the little girl who gathered eggs even when the rooster chased her back to the house. :)

And, to my surprise, this is a good and easy casserole, too.

Mom and Dad both had a good sense of humor and memories like this one are so precious.

★★★★★ 2 votes
15 Min
45 Min


3 c
fresh broccoli (briefly cooked to tender crisp and chopped) or chopped, frozen broccoli, thawed & drained
1 lb
mixed fresh vegetables of your choice (briefly cooked to tender crisp, chopped) or (10 ounces) frozen mixed vegatables, of your choice, thawed & drained
1 can(s)
(4 ounces) sliced mushrooms, drained
3 c
cooked chicken meat, chopped or cubed, left-overs work great
2 can(s)
condensed cream of mushroom soup, not diluted (low sodium ok)
1/2 c
low fat milk (2%)
1/2 c
1/2 tsp
curry powder
1/2 tsp
freshly ground black pepper
1 1/2 c
shredded cheddar cheese (6 ounces)
rice, noodles, or biscuits


1Preheat oven to 350 degrees. Grease a 2 quart baking dish or casserole.

Stir together broccoli, vegetables, and mushrooms. Pour into casserole dish. Place chicken evenly on top of veggies. Set aside.

In another bowl stir together soup, milk, mayonnaise, curry powder, and pepper. Pour over casserole. Salt is not needed due to the amount of salt in the condensed soup.

Bake, uncovered for 35 minutes.
2Remove from oven briefly and sprinkle cheese on top. Return to oven for 10 minutes more so that cheese is completely melted.

Serve with rice, noodles, or biscuits.

About this Recipe

Course/Dish: Chicken, Casseroles