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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 443.3
  • Total Fat: 19.9 g
  • Cholesterol: 105.1 mg
  • Sodium: 940.4 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 6.7 g
  • Protein: 42.9 g

View full nutritional breakdown of Broccoli and Chicken Casserole with Curry calories by ingredient
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Broccoli and Chicken Casserole with Curry

Submitted by: VIKIFECAS

Introduction

This recipe was given to me by a DEAR church member, so its one of the those recipes likely handed down from generation to generation. It's a great way to use leftover cooked chicken and I just love the warm taste of curry - especially on a cold or rainy day. This recipe was given to me by a DEAR church member, so its one of the those recipes likely handed down from generation to generation. It's a great way to use leftover cooked chicken and I just love the warm taste of curry - especially on a cold or rainy day.
Number of Servings: 6

Ingredients

    Leftover cooked chicken or baked chicken breasts, 3 cups
    1 pkg. of frozen broccoli florets ( 4 1/2 cups), steamed
    1 can 98% fat free cream of chicken soup
    1/2 cup of mayonnaise
    1/2 cup of grated cheese (I used colby jack)
    I Can't Believe It's Not Butter Spray, 10 spritzes
    6 pieces of Sara Lee 45 Calories & Delightful Bread
    1/2 teaspoon curry powder
    1/2 teaspoon of lemon juice
    Salt and Pepper to taste

Directions

Tear chicken and put it into casserole; chop your cooked broccoli, drain, and put on top of chicken. In mixing bowl, combine soup, mayo, curry, lemon juice and cheese. Stir together and pour on top of casserole. Add salt and pepper to taste and gently stir it together. Spray bread and dry in oven (300 degrees for about 10 minutes); cut into croutons and put on top of casserole. Bake for 25-30 minutes in 350 degree oven. Let rest for 5 minutes before cutting.

ENJOY!

Serving Size: Six generous portions

Number of Servings: 6

Recipe submitted by SparkPeople user VIKIFECAS.





TAGS:  Poultry |

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