Chicken and broccoli baked in a creamy curry sauce. Simple and delicious.
3 boneless skinless chicken breasts
1/4 tsp. pepper
3 Tbsp. oil
2 cups broccoli (or asparagus)
1 – 10 oz. can condensed cream of chicken soup
1/2 cup light mayonnaise
1 tsp. curry powder
1 tsp. lemon juice
1/2 – 1 cup grated cheddar cheese
Chop up chicken into bite-sized cubes and sprinkle with pepper. Heat oil in a skillet and cook chicken pieces until opaque (do not overcook). Drain. Steam broccoli until cooked but still crunchy. Arrange broccoli at the bottom of a greased casserole dish. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F for 30-35 minutes. Serve over rice.
I can’t believe it’s taken me this long to post this recipe. It’s one of my favourites. It’s so creamy and cheesy, and I love the hint of curry in it. I’ve done it with asparagus, and a mixture of broccoli and asparagus, and those are both good ways to do this recipe too. Tony likes this meal a lot and so does Bennett. With Cole it’s hit and miss. Last time I made it he wasn’t that interested but sometimes he’ll gobble it up. It depends on his mood I guess.
-Recipe from Best of Bridge (Winners)