Chicken Broccoli Bake
This chicken and broccoli bake has loads of melty cheese and a creamy sauce flavored with savory curry spices.
Servings: 6 -8 servings
Calories: 482
Equipment
Ingredients
- 4 chicken breasts boneless, skinless
- ½ teaspoon pepper
- 1 Tablespoon oil
- 1 ½ pounds broccoli 4 crowns, about 8 cups, or asparagus (or 24 ounces frozen)
- 10 ounces condensed cream of broccoli cheese soup 1 can, or any condensed cream soup
- ¾ cup mayonnaise
- 1 ½ teaspoons curry powder
- 1 ½ teaspoons lemon juice
- 1 ½ cups cheddar cheese shredded
Instructions
- Preheat oven to 350°F. Grease a 3 quart casserole dish.
- Cut chicken into ½-1 inch pieces (bite sized). Season with pepper.
- In a large skillet, add oil and sauté chicken on medium heat for about 5 minutes, until just opaque.
- Meanwhile, steam broccoli for about 4 minutes. Broccoli should still be crisp.
- Add broccoli to casserole dish. Add chicken on top.
- Meanwhile, in a small bowl, combine cream of broccoli cheese soup, mayonnaise, curry powder, and lemon juice until well combined. Pour over chicken.
- Sprinkle with cheddar cheese. Bake uncovered for 30-35 minutes. Serve with rice or potatoes.
Notes
- Any steamed vegetables work great in this recipe.
- Cream of chicken soup was used to calculate nutrition in this recipe.
- Refrigerate leftovers for up to 4 days, or freeze for up to 2 months.
Nutrition
Calories: 482 | Carbohydrates: 11g | Protein: 28g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 823mg | Potassium: 735mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1036IU | Vitamin C: 103mg | Calcium: 264mg | Iron: 2mg