Savory Chicken Curry Casserole |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This wonderful casserole is full of flavour and texture. Always a hit at potlucks and get togethers, it also freezes well. I will often make this into several smaller dishes and freeze, ready to put in the oven, bake and eat within the hour. Slightly time consuming to make, it's well worth the effort when you eat it! Ingredients:
2 (10 ounce) cans cream of mushroom soup |
1 cup mayonnaise |
1 tablespoon curry powder (heaping) |
1 tablespoon lemon juice |
5 chicken breasts (pre-cooked) |
4 cups frozen broccoli (partially steamed) |
2 (6 ounce) packages uncle ben's brown and wild rice and mushrooms (cooked) |
2 cups cheddar cheese (grated) |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Cook rice according to package instructions. Cook chicken (boil, broil or grill) and chop into bite-sized chunks. Partially steam broccoli. Set all these items aside.
2. In a large bowl, mix together soup, mayo, curry, lemon juice, salt and pepper.
3. Spray a 9x13 casserole dish with PAM. Place cooked rice on bottom. Place partially cooked broccoli around the edges and put the cooked chicken in the middle.
4. Pour sauce over top of chicken, broccoli and rice dish and top with grated cheese.
5. Bake at 350 degrees for 45 minutes. Enjoy!
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