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Thursday, 11 October 2012

Curried Chicken Broccoli & Cheese Casserole

4-6 chicken breasts ( I use boneless and skinless, less work to prepare)
1 head broccoli or more if needed
1 bunch of asparagus (if available)
2 cans low fat undiluted cream of chicken and or cream of mushroom soup
1/3 to 1/2 cup lo fat miracle whip
2-3 T curry powder or to taste
1 cup shredded lo-fat cheddar
Strubs crispy onion crunch (Costco) OR canned french fried onion rings

Spray a large oven bowl with Pam. Break up broccoli into flowers and layer first in bowl.
Add asparagus spears or pieces if using them.  Cut chicken into large bite size pieces and layer on top of veg.  Mix 2 cans of low fat soup of your choice (cream of chicken or cream of mushroom or 1 of each), mayonnaise and curry powder together and pour over chicken layer.

Spread shredded cheddar on top.

Bake in a 350 oven for 1.25-1.5 hrs until chicken is cooked and cheese well browned.
Add crispy onion flakes or fried onion rings on top during last 20-25 min or so as they will burn quickly if left too long.

Can be served over brown rice, hot egg noodles, mashed potatoes or with baked potatoes.

If using bone in, skin on chicken breasts, just boil in water for 5 min and the skin and bone is easily removed. and then cut chicken into pieces.

Easy to make and can easily be doubled for a large crowd for dinner party or cut in half for smaller dinners. This reheats very well.


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