1 1/4 lbs. boneless chicken, cut into strips
2 TBS oil
Salt & Pepper
Fresh or Frozen broccoli (Can use Asparagus )
1 batch Cream Soup Substitute
1/2 cup mayonnaise
1/4-1/2 cup milk, to thin sauce
1 TBS lemon juice
1 tsp. curry powder
1 cup sharp cheddar cheese
4-6 slices gluten free bread
1 TBS butter
In frying pan, heat oil. Add chicken, salt & pepper. Stir fry until no longer pink and turning light golden brown. Spray baking dish with non-stick spray. Add cooked broccoli to pan. Place chicken atop asparagus. After removing chicken from the pan, add soup, mayo, lemon juice, milk, & curry, scraping pan bits and adding additional milk. Pour over chicken. Sprinkle with cheese. Remove crusts from bread. Spread butter or margarine on bread. Cut into quarters. Place atop casserole.
Bake at 375 degrees for 30 minutes or until bread is lightly toasted and cheese is melted.
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