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“I got this recipe from a magazine in a waiting room in a doctors office! It is very tasty.”
READY IN:
1hr 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon vegetable oil
  • 2 lbs boneless skinless chicken breasts (chopped into chunks)
  • salt & pepper (to taste)
  • 2 (10 ounce) packages frozen broccoli spears (thawed and drained)
  • 1 (8 ounce) can sliced water chestnuts (drained & chopped)
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 12 cup reduced-fat mayonnaise
  • 1 teaspoon lemon juice
  • 12 cup milk
  • 12 teaspoon curry powder, if desired
  • 12 cup reduced-fat cheddar cheese (shredded)
  • 12 cup dry breadcrumbs
  • 1 (2 7/8 ounce) can French-fried onions
  • 14 cup slivered almonds

Directions

  1. Preheat oven to 350 degrees.
  2. Heat oil in 12 inch skillet over medium-high heat.
  3. Salt & Pepper (to taste) the chicken, cook in oil 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in the center.
  4. Layer broccoli spears, water chestnuts and chicken in ungreased rectangular baking dish, 13 x 9 inches.
  5. Mix soup, mayonnaise, lemon juice, milk and curry powder; pour over chicken and broccoli.
  6. Sprinkle with cheese, bread crumbs, onions and almonds.
  7. Cover and bake 30 minutes.
  8. Uncover and bake about 15 minutes longer or until broccoli is tender.

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