Broccoli, Cheese and Chicken Casserole
photo by Montana Heart Song
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 566.99 g broccoli stems, thawed
- 709.77 ml cooked chicken breasts, chopped
- 56.69 g cheddar cheese, shredded
- 295.73 ml skim milk
- 4.92 ml lemon juice
- 2.46 ml curry powder
- 0.61 ml pepper
- 304.75 g cream of mushroom soup
- 44.37 ml all-purpose flour
- 44.37 ml water
- 118.29 ml melba toast, finely crushed
- 14.79 ml butter, melted
directions
- Preheat oven to to 350 degrees.
- In a 13 x 9 x 3 inch baking dish, arrange broccoli spears in 2 rows with stalks facing toward the center.
- Spoon chicken on top of the stalks, and top chicken with cheese.
- Set aside.
- In a heavy saucepan, combine milk, lemon juice, curry powder, pepper, and cream of mushroom soup.
- In a small bowl, combine flour and water until combined.
- Add to soup mixture.
- Bring to a boil over medium heat, stirring constantly with a whisk.
- Cook until thickened, stirring constantly.
- Pour over chicken.
- In a small bowl, combine Melba toast crumbs and butter.
- Sprinkle over soup mixture.
- Cover and bake at 350 degrees for 2o minutes.
- Uncover and bake an additional 15 minutes.
- Let stand 10 minutes.
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Reviews
-
This is a winner in every sense of the word! I made cream of chicken soup with Sysco chicken base, 1 cup of water and then the recipe as written.(I didn't have mushroom soup)I added 1 tsp italian seasoning to the soup along with the curry powder. I used whole button fresh mushrooms and leftover baked chili red chicken strips cut & frozen broccoli florets. I didn't have to use the breading or butter because the strips had enough on them. I always look for recipes with "zip" in them for my hubby. This recipe certainly has that "zip" and I will make again.
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Tweaks
RECIPE SUBMITTED BY
Dancer
Guelph, 0