chicken broccoli casserole
My husband and I both enjoy curry chicken and this recipe is our favorite by far. It easily doubles for a larger crowd. It can be made ahead one day and kept in the fridge overnight. Let set out 20 minutes before baking and Just top with the bread crumbs and butter and bake as directed. The curry sauce is so creamy and yummy you swear it is loaded with tons of calories. I use Kraft's Olive oil mayo and the heart smart cream soup by Campbells. This saves calories from saturated fat if you want to be heart healthy.
prep time
30 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 2 packages 10 ounces each of frozen broccoli florets, cooked
- 2 cups chicken breasts, cooked and chopped
- 2 cans cream of chicken soup
- 1 cup mayonnaise
- 1/2 cup sharp cheddar cheese, grated
- 1/2 cup bread crumbs
- 1 1/2 teaspoons lemon juice, i like to use fresh squeezed
- 3/4 teaspoon curry powder
- 1 tablespoon melted butter
How To Make chicken broccoli casserole
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Step 1Place cooked broccoli in rectangular casserole dish coated with cooking spray.
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Step 2Cover with cooked, chopped chicken.
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Step 3Combine soup, mayonnaise, lemon juice and curry powder. Mix well and pour over chicken.
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Step 4Cover with grated cheese and bread crumbs. Top with melted butter. I do use more butter to drizzle a light layer over crumbs...Feel free to adjust to your liking.
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Step 5Bake at 325 degrees for about 30 minutes or until bubbly.
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