Warm, Gooey, Yummy Chicken Casserole!
People kept asking me for this recipe, and their friends kept asking them for the recipe after they made it for them, so I figured it was a good one to put on here! There are many, many different ways to make this more healthy, let me know how you do it! I usually get the low sodium soups, use smart balance mayo, 2% cheddar cheese, whole wheat bread on top, and smart balance butter. Every little bit helps! I haven't ever measured this, so don't be afraid to add more or less of anything at your discretion! Especially with the curry, some nights I get sassy and decide to put tons of curry in it. Oh! and one last thing- it tastes EXCELLENT the next day, and serving it over rice is tasty and makes it last longer!
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READY IN: 1hr 15mins
SERVES: 8
YIELD: 1 casserole
UNITS: US
INGREDIENTS
Nutrition- 2
- 1(15 ounce) can cream of mushroom soup
- 1(15 ounce) can cream of chicken soup
- 1cup mayonnaise
- 1teaspoon lime juice
- 1
- 2 1⁄2cups fresh broccoli
- 1(8 ounce) bag of shredded cheddar cheese
- 2slices bread, crumbled
- 1⁄3
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DIRECTIONS
- Preheat oven to 350°F.
- Combine soups, mayo, lime juice, and red curry first, then add the chicken and broccoli.
- Pour mixture evenly into a 9x13-inch glass pan, top with entire bag of cheese and bread crumbs soaked in the melted butter.
- Bake for one hour in the oven at 350°F YUM!
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