Tammy's Recipes

A casserole of tender broccoli with chunks of chicken, topped with a flavorful sauce and cheese, served over rice

16 ounces frozen broccoli florets (or about 3 cups fresh broccoli florets)
3 cups cooked cubed chicken
pepper
2 cans cream of chicken soup*
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon curry powder
1/2 cup chicken broth
paprika, optional
2 cups (8 ounces) shredded cheddar cheese
1 1/2 cups rice (uncooked measurement), cooked according to package instructions (should make 4 1/5 cups of cooked rice)

1. In covered saucepan, cook broccoli in water just until tender, about 5 minutes.

2. In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.

3. In mixing bowl, combine cream soups, mayonnaise, lemon juice, curry powder, and chicken broth, whisking until smooth. Pour over chicken. Sprinkle paprika on top if desired.

4. Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbly. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.

5. While casserole is baking, cook rice. Serve the chicken and broccoli mixture over hot rice.

*I use homemade cream of chicken soup. I estimate that 2 cans of soup equals about 3 cups of my homemade cream soup.

This is an easy casserole recipe, and a great way to eat chicken and broccoli! I always use my homemade cream of chicken soup, and it turns out wonderfully. The curry powder lends a unique taste and a lovely yellow color. The broccoli blends with the sauce and cheese for a great all-in-one meal!

This recipe originally didn't call for rice, but at the recommendation of several reviewers, we tried it over rice and liked it even better that way!! This is now one of our favorites!! :)

My rating: 10/10.