INGREDIENTS

• 3 cups cooked, diced chicken
• 2 tablespoons chopped onion
• 1 (10 3/4 oz.) can cream of chicken soup
• 1/3 cup mayonnaise
• 3 tablespoons flour
• 2 celery ribs, sliced
• 1 (10 oz.) pkg. frozen broccoli cuts, about 1 1/2 to 2 cups
• 1/2 teaspoon curry powder, or to taste
• 1 tablespoon lemon juice
• 1 pound pasta or noodles

PREPARATION

1. In medium bowl, combine all ingredients except noodles. Stir to blend ingredients thoroughly.
2. Spoon the mixture into a lightly buttered slow cooker.
3. Cover and cook on LOW 5 to 7 hours or on HIGH 2 1/2 to 3 1/2 hours.
4. When the chicken and broccoli mixture is nearly done, cook the pasta in boiling salted water following package directions.
5. Serve over hot buttered noodles or pasta.
6. This recipe can be doubled.
7. If too thick, add a little chicken broth