Friday, December 10, 2010

Great casserole for a cold day

Thomas' family has some pretty great recipes that he has introduced me to. When we tried this one for the first time together a while back, I knew it was a winner. We recently made it again so we could share it with our readers!

This Chicken Broccoli Casserole has a rich, creamy sauce that is a great compliment to the broccoli, especially. Take this to a potluck or serve it up at home as a meal all by itself. My bet is, even picky eaters will like it!

Chicken Broccoli Casserole
frozen broccoli (1-2 small packages, depending on the size of your baking dish)
either 2 cans cooked chicken OR 4-6 chicken breasts (again, dependent on the size of your baking dish)
2 cans cream of chicken soup
1 can evaporated milk
1 cup mayonnaise
1 Tbsp lemon juice
1/2 tsp curry powder
  1. Preheat the oven to 350°F.
  2. If you are using chicken breasts, cook by boiling. Then chop into bite-sized pieces.
  3. Defrost the broccoli you will be using in the microwave. Add a little bit of water, but do not fully cook it. The idea is to remove the ice.
  4. Make the sauce by combining the cream of chicken soup (we had a larger-than-normal can, so we just used one), evaporated milk, mayonnaise, lemon juice, and curry powder. Whisk until the ingredients are mixed well.
  5. Begin layering your ingredients in a casserole dish or other baking dish. Start with broccoli, then add chicken, then pour on a layer of sauce. Keep adding layers until you run out of room or ingredients.
  6. Bake your casserole for about 45 minutes, or until it starts to brown slightly. 
  7. Let cool and enjoy!
boiling chicken breasts
broccoli, thawed in the microwave
sauce ingredients
sauce ingredients, about to be combined
sauce, whisked until adequately combined
chicken breasts, chopped, and broccoli being layered in baking dish
adding sauce
ready for the oven!
ready to eat!
Let us know what you think!

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