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Sunday, July 17, 2016

curried chicken and broccoli casserole

Ingredients

  • Servings: 6
  • cooking spray (such as pam®)
  • 1 bunch broccoli, cut into chunks - or more to taste
  • 1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
  • 2 (10.75 ounce) cans cream of chicken soup
  • 1 cup mayonnaise
  • 1/4 cup lemon juice
  • 1 teaspoon curry powder
  • salt and ground black pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 cup crushed corn flakes cereal
  • 1/4 cup slivered almonds (optional)

Recipe

    Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
  • place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. carefully remove lid and spread broccoli into the bottom of the prepared baking dish. spread cooked chicken in a layer over the broccoli.
  • whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. spread the cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
  • bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

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