You must be logged in to post a review.
This is a long time family favorite…growing up this was always my pick for my birthday dinner. It’s nice and creamy and the curry gives it so much flavor!
Preheat oven to 350°F. Boil chicken breasts until no longer pink in the center. Slightly cool, and then cut into cubes.
While chicken is cooking, steam broccoli (can microwave to save time) until just done (don’t overcook – it will continue to cook in the oven). Drain.
Meanwhile, combine cream of mushroom, cream of chicken, mayo, lemon juice, curry powder, and cheese together until well mixed.
Cover bottom of a 9″x13″ baking dish with broccoli, and then layer with cubed chicken.
Pour soup mixture evenly over the top. Lightly sprinkle paprika over the top for color.
Bake in the oven for 35-40 minutes or until the top is bubbly and slightly browned. Let stand for 5 minutes. Serve over cooked rice.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!