Cheesy Chicken Curry Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
|
Ingredients:
2 cups chopped cooked chicken |
2 cups broccoli florets, cooked |
1 (10 3/4-ounce) can cream of chicken soup |
1 (8-ounce) container sour cream |
1 cup (4 ounces) shredded cheddar cheese |
3/4 cup milk |
1 teaspoon curry powder |
1/2 teaspoon ground black pepper |
1/4 teaspoon garlic powder |
1/8 teaspoon ground red pepper (optional) |
1/2 cup fine, dry breadcrumbs |
2 tablespoons butter or margarine, melted |
Directions:
1. Combine first 9 ingredients and red pepper, if desired. Spoon into a lightly greased 11- x 7-inch baking dish.
2. Bake at 350° for 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let casserole stand 5 minutes before serving.
3. Note: Freeze unbaked casserole, omitting breadcrumbs and butter, for up to 1 month, if desired. Allow to stand at room temperature 1 hour. Bake at 350° for 1 hour and 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let stand 5 minutes before serving.
|
|