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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Curried Chicken and Broccoli Casserole Recipe

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This recipe for Curried Chicken and Broccoli Casserole is from BELOVED FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Whole chicken breasts, cooked
2 packages frozen broccoli, cooked, drained, and chopped
1 can cream of chicken soup
⅔ c. mayonnaise (generous)
⅓ c. evaporated milk (or regular)
½ c. grated American Cheese (can skip)
1 tsp. lemon juice
½ tsp. curry powder
1 c. buttered bread crumbs
Directions:
Directions:
Preheat oven to 350º
Skin and bone cooked chicken breasts.
Place broccoli in casserole and top with pieces of chicken meat.
Combine undiluted chicken soup with mayonnaise, milk, cheese, lemon juice and curry.
Pour over chicken and sprinkle with buttered bread crumbs.
Bake for 25-30 minutes.

THIS DISH MAY BE FROZEN BEFORE BAKING. TO SERVE, RETURN TO ROOM TEMPERATURE AND BAKE.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
45 minutes (includes baking)
Personal Notes:
Personal Notes:
NOTE: I use regular milk rather than evaporated milk and a generous 1/3 or little extra to make the "sauce" stretch as it is so good. Also you can leave the cheese out and it does not affect the flavor. I have used whatever "cream soup was on hand; e.g., mushroom, asparagus, etc., and it always tastes fine. Finally, I add a large spoonful of sour cream (again to stretch sauce) sometimes. One final note: I usually use three-package chicken breast and it is enough meat).

 

 

 

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