Yorkshire Pudding

Chicken and Broccoli

Chef:
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

  • 4 organic, boneless, skinless chicken breasts
  • 2 x 8 oz pkgs frozen broccoli, thawed
  • 2 cans (10.75 oz each) Cream of Chicken Soup
  • 1 c mayonnaise
  • 1 tsp curry powder
  • 1 tsp lemon juice
  • 2 c shredded cheddar cheese
  • 1 1/2 c panko
  • 2 tbsp butter, melted

Instructions

  1. Cook chicken breasts and set aside to cool. Chop into 1" cubed pieces, or shred.
  2. Preheat oven to 350℉.
  3. Mix together soup, mayonnaise, curry powder, and lemon juice.
  4. Place chicken and broccoli, mixed together, in a 9"x13" ungreased baking dish.
  5. Cover chicken with soup mixture.
  6. In a small bowl, combine panko and melted butter.
  7. Top soup mixture with shredded cheese and panko.
  8. Bake uncovered for 30 minutes until golden brown and bubbly.
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Chicken and Broccoli