Can't wait to see more recipes!

Oh, sorry about the missing tuna picture.

Uh, just use your imagination with that one...

Just kidding. I'll try to fix it. Hold on.
Mmmmmm!!!
Here's a family favorite. I love making this because it's soooo easy!
Broccoli-Chicken Casserole
3 - 4 boneless, skinless chicken breasts
2 broccoli crowns, chopped and boiled or steamed until tender, yet crisp (or 2 10-oz. pkgs. of frozen broccoli, cooked)
2 (10 3/4 oz.) cans cream of chicken soup
1/3 cup mayonnaise
1/3 cup sour cream
1 tsp. curry powder (or to taste)
1/2 tsp. salt (or to taste)
1/4 tsp. ground black pepper
1 cup shredded cheddar cheese (or more if you want )
- Season chicken with a little salt and pepper. In a skillet over medium heat, add a little cooking oil and pan-fry the chicken until fully cooked. (You can also boil the chicken in chicken broth.) When the chicken breasts are cooked, transfer them to a plate to cool for a few minutes. Shred the chicken when it is cool enough to handle.
- Preheat oven to 350 degrees.
-In a bowl, mix together the cream of chicken soup, mayo, sour cream, curry powder, salt and pepper. Mix in shredded chicken and broccoli. Use a little water to thin the soup mixture if necessary. Taste the mixture and adjust the seasonings (if necessary). Pour mixture into a 9x13-inch baking dish and top with cheddar cheese.
-Bake, uncovered, for 20-30 minutes, or until the casserole is hot and bubbly and the cheese is melted.