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
Instructions:
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)
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
