Warm, Gooey, Yummy Chicken Casserole! |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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People kept asking me for this recipe, and their friends kept asking them for the recipe after they made it for them, so I figured it was a good one to put on here! There are many, many different ways to make this more healthy, let me know how you do it! I usually get the low sodium soups, use smart balance mayo, 2% cheddar cheese, whole wheat bread on top, and smart balance butter. Every little bit helps! I haven't ever measured this, so don't be afraid to add more or less of anything at your discretion! Especially with the curry, some nights I get sassy and decide to put tons of curry in it. Oh! and one last thing- it tastes EXCELLENT the next day, and serving it over rice is tasty and makes it last longer! Ingredients:
2 lbs chicken breasts, cooked and cut into bite sized pieces |
1 (15 ounce) can cream of mushroom soup |
1 (15 ounce) can cream of chicken soup |
1 cup mayonnaise |
1 teaspoon lime juice |
1 teaspoon red curry paste (or to taste) |
2 1/2 cups fresh broccoli |
1 (8 ounce) bag of shredded cheddar cheese |
2 slices bread, crumbled |
1/3 cup melted butter (you may need more to thoroughly soak the bread crumbs) |
Directions:
1. Preheat oven to 350°F. 2. Combine soups, mayo, lime juice, and red curry first, then add the chicken and broccoli. 3. Pour mixture evenly into a 9x13-inch glass pan, top with entire bag of cheese and bread crumbs soaked in the melted butter. 4. Bake for one hour in the oven at 350°F YUM! |
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