2 to 3 Cups chicken, cooked, cut up (large chunks)
1/2 Small onion, chopped
10 3/4 Ounces condensed cream of chicken soup
1/2 Cup mayonnaise
3 Tablespoons flour
2 Stalks celery, thinly sliced
10 Ounces frozen broccoli spears, thawed and cut into 1-inch pieces
1/2 Teaspoon curry powder
1 Tablespoon lemon juice
Hot buttered noodles
In medium bowl, thoroughly combine all ingredients except noodles.
Pour into lightly greased stoneware.
Cover; cook on Low setting for 7 to 9 hours or on High setting for 2 to 3 hours.
Serve with hot buttered noodles, spooning sauce over top.
2 tablespoons cooking oil
1 1/2 pounds boneless lamb cut in 1″ cubes
2 large onions peeled, sliced fine
2 teaspoons ground allspice
1 1/2 cup stock or bouillon
1 tablespoon wine or cider vinegar
1 teaspoon curry powder or more to taste
salt to taste
1/8 teaspoon cayenne pepper
1 whole habanero pepper top cut off and seeds discarded
Brown meat quickly in oil. Remove then cook onion in oil until soft but not brown. Transfer to the crock pot; add remaining ingredients, stirring to combine. Cover and cook on LOW 8 to 10 hours. Discard habanero before serving.