Ingredients
3 bunches of broccoli, cut into bite-sized pieces (flowers and stems)
2-4 cooked chicken thighs, diced or shredded
1 can of Healthy Request Cream of Chicken soup
3-4 big spoonfuls of mayonnaise
Juice of one lemon
1-2T curry powder
1 bag of grated sharp cheddar cheese (about 1 ½ cups)
Crumbled Corn Flakes
2-4 cooked chicken thighs, diced or shredded
1 can of Healthy Request Cream of Chicken soup
3-4 big spoonfuls of mayonnaise
Juice of one lemon
1-2T curry powder
1 bag of grated sharp cheddar cheese (about 1 ½ cups)
Crumbled Corn Flakes
What To Do
Pre-heat oven to 350°F. Arrange broccoli in 9" x 13" Pyrex baking pan and then sprinkle chicken in pan.
In a separate bowl, mix mayonnaise, cream of chicken soup, lemon juice and curry powder. Use enough curry powder to be able to smell it, and enough lemon juice to be able to smell and taste it.
The mixture should be approximately the color of French’s American Mustard (the hot dog kind). If you taste it, you should hit lemon first, then curry, then the creamy parts of the soup and mayonnaise.
Spoon over chicken and broccoli, covering the the entire surface of chicken/broccoli. Sprinkle cheddar cheese over this mixture.
Take handfuls of Corn Flakes, crush them with your hands, and sprinkle over the the dish. Use as much or as little as you choose.
Bake at 350°F for 30-45 minutes, until the cheese is melted and the soup mixture has bubbled to the bottom of the pan. The cereal/cheese will form a crunchy golden top.
In a separate bowl, mix mayonnaise, cream of chicken soup, lemon juice and curry powder. Use enough curry powder to be able to smell it, and enough lemon juice to be able to smell and taste it.
The mixture should be approximately the color of French’s American Mustard (the hot dog kind). If you taste it, you should hit lemon first, then curry, then the creamy parts of the soup and mayonnaise.
Spoon over chicken and broccoli, covering the the entire surface of chicken/broccoli. Sprinkle cheddar cheese over this mixture.
Take handfuls of Corn Flakes, crush them with your hands, and sprinkle over the the dish. Use as much or as little as you choose.
Bake at 350°F for 30-45 minutes, until the cheese is melted and the soup mixture has bubbled to the bottom of the pan. The cereal/cheese will form a crunchy golden top.
Notes and Talking Story
- I use a Pyrex baking dish because I’m not good with baking times. This way, I can see when the sauce and broccoli are simmering and then decide visually when it is at the desired done-ness, top and bottom.
- If Corn Flakes, you can substitute any non-sugary cereal or crunchy you have—Total, Special K, even panko or coarsely ground bread crumbs.
- For even more time savings, use a shred a pre-cooked Costco chicken.
