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Broccoli Cheese Chicken
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Categories: American Recipes, Casseroles, Cheese Recipes, Chicken
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Baking Time: 35 min.
Preparation Time: 10 min.
Cooling Time: 10 min.

This is an easy weeknight dinner that uses handy ingredients like precooked chicken and canned cream of mushroom soup. Serve it over hot basmati rice.

20 ounces frozen broccoli spears - thawed
3 cups cooked chicken breast halves - chopped
2 ounces cheddar cheese - shredded
1 1/4 cups skim milk
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/8 teaspoon pepper
10 3/4 ounces cream of mushroom soup
3 tablespoons all-purpose flour
3 tablespoons water
1/2 cup melba toast - finely crushed
1 tablespoon butter - melted

Preheat oven to to 350 degrees F.

In a 13 x 9 x 3 inch baking dish, arrange broccoli spears in 2 rows with stalks facing toward the center. Spoon chicken on top of the stalks, and top chicken with cheese. Set aside.

In a heavy saucepan, combine milk, lemon juice, curry powder, pepper, and cream of mushroom soup. In a small bowl, combine flour and water until combined. Add to soup mixture. Bring to a boil over medium heat, stirring constantly with a whisk. Cook until thickened, stirring constantly. Pour over chicken.

In a small bowl, combine Melba toast crumbs and butter. Sprinkle over soup mixture. Cover and bake at 350 degrees F for 2o minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes.

Calories: 408 Calories From Fat: 34%
Protein: 39g Carbohydrate: 28g
Cholesterol: 97mg Sodium: 530mg

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