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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Comfort food at it's best. I always serve it over rice. Great to double-use a 9x13inch pan. Preparation time includes par-boiling the chicken. Ingredients:
6 -8 chicken tenders |
1 (14 ounce) bag frozen broccoli florets |
1 small onion, chopped |
1 (10 3/4 ounce) can cream of chicken soup |
1/2 cup mayonnaise |
1/4 cup sour cream (optional) |
1 teaspoon lemon juice |
1/2 teaspoon curry powder |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon onion powder |
1/4 teaspoon cayenne pepper |
3 cups cheddar cheese, shredded |
Directions:
1. Par-boil chicken.
2. Mix soup, mayonnaise, sour cream, lemon juice and spices in large bowl.
3. Add broccoli and onion to soup mixture.
4. Use kitchen shears to cut chicken into bite sized pieces; cut over the bowl and let the chunks just fall into bowl.
5. Spread into 2-quart casserole.
6. Top with shredded cheese.
7. Bake in 350°F oven for 30-40 minutes until golden brown and bubbly.
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