One time on Usenet, "JoeSpareBedroom" > said:

> Two years ago, a friend and I changed our minds one day about going out to
> dinner, and went to my house instead after a winter hike. Because we'd had
> restaurant plans, I had nothing of consequence ready to cook. So, I gathered
> some pre-cooked chicken chunks from the freezer, egg noodles, canned cream
> of something soup, an onion, some celery, bread crumbs, and threw together a
> chicken casserole.
>
> After assembling, but before baking, I tasted it. Actually not. It had no
> taste. Zero. Added more black pepper. No taste. Added some salt, and more
> pepper. No taste. At this point, we were too hungry to care, so into the
> oven it went. When done, it had less taste than before. No matter what we
> added, it had no taste. Just for grins, my friend sprinkled on some soy
> sauce. This dish was a black hole - it absorbed everything and made it
> vanish.
>
> I'm still getting razzed for this train wreck. Anyone got a chicken
> casserole recipe that actually works?

I'm curious as to which "cream of" soup you used. Anyway, this is a
family favorite -- I'm posting it as my grandmother made it, as I
leave out the curry myself:

Chicken Divan

2 whole chicken breasts, cooked
10-16 oz. blanched fresh, or frozen broccoli
1 can sliced water chestnuts
2 10 oz. cans cream of chicken soup
1 C. mayonnaise
1 tsp. curry powder
1 tsp. lemon juice
1-1/2 tsp. Worchestershire
Salt and pepper to taste
8 oz. or more shredded cheddar cheese
1/3 C. dried bread crumbs

Preheat oven to 350º F. Remove chicken from bone, cube and cover
bottom of glass 9" X 13" baking dish. Add broccoli and water
chestnuts, also in layers. In medium mixing bowl, combine soup,
mayonnaise, and seasonings. Spread evenly over chicken and veggies.
Cover evenly with cheddar, then sprinkle with bread crumbs. Bake
for 30-35 minutes or until top is brown. Great with fresh bread.


--
Jani in WA