I had never eaten this until I met my husband’s mother. She makes this with curry, but we’re not huge fans of the spice. This recipe is a good alternative chicken casserole that emphasizes veggies over starch (pasta or potatoes). My mother-in-law makes hers with asparagus, but I prefer it with broccoli. Steamed rice is a great side dish for this meal.
2 (10 ounce) packages frozen chopped broccoli
2 cooked boneless chicken breast halves, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sour cream
1 teaspoon lemon juice
1½ cups shredded Cheddar cheese
Preheat oven to 350° F (175° C).
Cook the chopped chicken on the stove.
Place broccoli in the bottom of a 9×13-inch baking dish. Top with the cooked chopped chicken.
In a small bowl, blend the cream of chicken soup, cream of mushroom soup, sour cream and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese.
Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.
Makes 8 servings.
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