Broccoli Chicken Casserole III |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I loved this recipe as a kid. I would eat the leftovers cold, and I was a picky eater back then! Chicken and broccoli with noodles in a creamy sauce. The olives are a key ingredient. Ingredients:
2 cups sour cream |
1/4 cup grated parmesan cheese |
1 cup shredded cheddar cheese |
salt and pepper to taste |
1 clove garlic, crushed |
2 tablespoons butter |
1 (8 ounce) package wide egg noodles, cooked |
1 pound cooked, cubed chicken breast meat |
1 (10.75 ounce) can condensed cream of chicken soup |
1 cup sliced black olives |
2 heads broccoli, cut into florets |
1 teaspoon curry powder |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, combine the sour cream, Parmesan cheese, Cheddar cheese, salt, pepper and garlic and mix together. In a large bowl, stir butter into noodles, then stir in sour cream mixture.
3. In a third large bowl combine the chicken, soup, olives, and broccoli and mix together; add this mixture to the noodle mixture and mix all together. Spread mixture into a 9x13 inch baking dish and sprinkle with curry powder.
4. Bake at 325 degrees F (165 degrees C) for 30 minutes.
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