Broccoli, Cheese and Chicken Casserole
photo by Montana Heart Song
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 20 ounces broccoli stems, thawed
- 3 cups cooked chicken breasts, chopped
- 2 ounces cheddar cheese, shredded
- 1 1⁄4 cups skim milk
- 1 teaspoon lemon juice
- 1⁄2 teaspoon curry powder
- 1⁄8 teaspoon pepper
- 10 3⁄4 ounces cream of mushroom soup
- 3 tablespoons all-purpose flour
- 3 tablespoons water
- 1⁄2 cup melba toast, finely crushed
- 1 tablespoon 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