creamy curry broccoli chicken
I love to cook, and I love recipes that take time and energy, but as a mom of two small kiddos I rarely have the time to enjoy this. But after the recent arrival of my son a friend brought over this dish and my whole family really enjoyed it (even the 3 year old). The curry really is such a great addition to what would otherwise be really boring. It does take a while in the oven, but the preparation is so easy that I thought I’d share it here:
2 cups of fresh broccoli, par-boiled (you can use frozen broccoli–just thaw it first)
4-5 chicken breasts, cooked and cut up
Sauce—
2 cans cream of chicken soup
1 cup mayo
1 T. curry
dash of Worcestershire sauce
Mix sauce well, pour over chicken and broccoli, cover with foil. Bake at 325 for 1.5 hours.
Serve over rice. I also think this would be really good over linguine, but I haven’t actually tried that yet.
Emily, we’ve been eating this for years and it’s a good, easy meal to make. I add a squeeze of fresh lemon juice to mine to add a little brightness to it. We’ve served it over all sorts of pasta – egg noodles are good too.
Thanks for posting.
Lemon pepper is another good addition to this.
We made these egg rolls as a family activity for the first time. They fry up so quickly. My whole family loved them and are asking when we’ll be doing this again. There’s more filling in these than the ones you buy and much less expensive. We didn’t include the water chestnuts or the Chinese mushrooms because my 2 teenage boys (who are second generation Chinese-Canadians and love Chinese cuisine as much as the Chinese from HK or China) didn’t think it would taste right, but the egg rolls still tasted great.