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By Mary Carter, Susan Fisher and Candace Floyd. I cut the original recipe in half.
This was the type of curry chicken I had hoped the Rachel Ray recipe would be. So yummy... but not exactly the healthiest! Next time I will try the lower-fat version: low-fat soup and less mayo (probably much less mayo!).
INGREDIENTS1 (10 oz) package frozen broccoli, cooked
2 chicken breasts, cut to bite-sized
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup mayonnaise
1/2 tsp lemon juice
1/2 tsp curry powder
1/4 cup shredded Cheddar cheese
1/2 cup croutons
DIRECTIONS
Preheat oven to 350 degrees.
Arrange broccoli in the bottom of a 8x8 inch casserole dish.
Place chicken on top.
Combine soup, mayo, lemon juice and curry powder in a bowl.
Pour over the chicken.
Sprinkle with the cheese and top with croutons. (I omitted the croutons since we didn't have any).
Bake, uncovered, for 25-30 minutes.
1 comment:
Hi I found your blog a couple weeks ago, I tried this recipe last night and it was fantastic. Your right about the mayo, I will use less next time too! Thanks for the great recipe.
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