Kathie Lee Giffords Chicken And Broccoli Divine Recipes

Steps:

• In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
• Place shredded chicken into a 13X9 glass pan that has been well-buttered.
• Place cooked and drained broccoli over the chicken.
• Pour soup mixture over the chicken and broccoli to cover.
• Sprinkle generously with the cornflake crumbs.
• Bake at 350 for 40 minutes.
• Let sit 10-15 minutes.
• This is very filling and a little goes a long way.

Steps:

• FOR THE CRUST:.
• Cream together the softened butter and cream cheese.
• Add the flour and beat well.
• Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
• Refrigerate in pans overnight.
• FOR THE FILLING:.
• Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
• To assemble: Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
• Then fill each shell to 2/3 full with pecan mixture.
• Bake at 350º for 25 minutes.
• Let cool.
• Note: when I feel too lazy to make little tarts, I have made this as a pie - pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan -- and poured the filling in -- and it satisfies the craving.