Thursday, February 4, 2010

Saucy Chicken and Broccoli Bake

I adapted this recipe off of  This dish is quick to prepare and delicious.  I have a family of 6 with all good eaters and got two meals out of this- I love that, since it doesn't happen very often anymore! -Kristin

24 ounces frozen broccoli florets (or about 4-5 cups fresh broccoli florets)
3 cups cooked cubed chicken
salt and pepper
2 cans cream of chicken soup
1/2 cup mayonnaise
1 teaspoon curry powder
1/2 cup chicken broth
paprika, optional
2 cups (8 ounces) shredded cheddar cheese
2 cups rice (uncooked measurement), cooked according to package instructions

  • In covered saucepan, cook broccoli in water just until tender, about 5 minutes.
  • In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.
  • In mixing bowl, combine cream soups, mayonnaise, curry powder, and chicken broth, whisking until smooth. Pour over chicken. Sprinkle paprika on top if desired.
  • Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbly. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.
  • While casserole is baking, cook rice. Serve the chicken and broccoli mixture over hot rice

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