Curried Chicken and Broccoli Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Also known as Kansas Hot Dish in my family. This is ultimate comfort food, and so easy! Don't take the ingredient amounts too seriously, I eyeball most of it. I make this when I'm not feeling well, or for friends when they're going through a rough time. Make a lower fat version with light mayo and reduced fat cream of mushroom soup. Ingredients:
1 whole roasting chicken, roasted and fine diced (or equivalent amount of chicken breasts, about four) |
1 lb frozen broccoli |
1/2 cup slivered almonds, lightly toasted |
8 ounces cream of mushroom soup (standard sized can) |
1/2-3/4 cup mayonnaise |
1 lemon, juice of |
2 tablespoons sherry wine |
1 tablespoon curry powder (or to taste, i usually use about 2 tb.) |
1 cup grated sharp cheddar cheese |
Directions:
1. Preheat oven to 350.
2. Spray 9 x 13 glass baking dish with non-stick spray. Arrange broccoli in bottom, sprinkle with almonds and arrange chicken on top.
3. For the sauce, mix cream of mushroom soup, mayonnaise, lemon juice, sherry, and curry powder until well blended. Spoon evenly over the top of the chicken. Sprinkle cheddar on top.
4. Bake at 375 for 45 minute until cheese starts to turn golden and it is bubbly. Serve over rice.
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