This recipe is good for a 9x13 pyrex. For 8x11 pyrex reduce a bit the chicken and broccoli but keep the sauce the same for extra moisture! Or get a disposable aluminum 9x13 casserole at the grocery store.
Source: friend
Ingredients
- Chicken: 2 boneless, skinless breast halves
- 1 pack broccoli
- 1 can Campbell cream of celery or cheese or mushroom soup of choice
- 1 cup Hellman's mayo
- 1 cup shredded cheese
- 1 TB McCormick curry powder
- Bread crumbs for topping (optional)
Steps
- Preheat oven to 375 F.
- Boil in lightly salted water 1 whole chicken breast (split) with skin and bone (for extra moisture) until completely cooked (10-15 min); remove skin and bones, then cut up and set aside. (I use about 2 boneless, skinless breast halves or thighs to cut on prep time!) Save some of the cooking liquid to add to the sauce below.
- Cook 1 package frozen or fresh broccoli (in microwave, do not overcook).
- Meanwhile, combine the curry sauce in a bowl: 1 can cream of celery condensed Campbell soup (or whichever you prefer), 1 cup Hellman's mayo, 1 cup shredded cheddar (or cheese blend), 1 TB curry powder (McCormick is good, from the spices rack). Note: I like to add a few TB of the chicken cooking water for extra moisture.
- In 9x13 pyrex spread chicken, then layer broccoli over it. Spread curry sauce over it. Sprinkle with bread crumbs (optional). Bake in preheated oven at 350-375F about 20 minutes or until bubbly and golden brown. Enjoy over rice!
- Note: can be prepared ahead, refrigerated, then just baked (add time!), as all ingredients are already cooked.