Ingredients for Curried Chicken And Broccoli Casserole
- 2 cups (250g) cooked chicken breast
- 10 oz (280g) chopped broccoli florets
- 1/4 cup slivered almonds
- 10.75 oz (300g) can reduced-fat cream of mushroom soup
- 1/2 cup light mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon sherry (optional)
- 1-2 teaspoons curry powder (adjust to taste)
- 1 cup (100g) shredded sharp cheddar cheese
- non-stick cooking spray
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How to Make Curried Chicken And Broccoli Casserole
- Preheat oven to 350°F (175°C).
- Spray a 9x13 inch glass baking dish with non-stick cooking spray.
- Arrange 10 oz (280g) of chopped broccoli florets in the bottom of the baking dish. Sprinkle with 1/4 cup sliced almonds and arrange 2 cups (250g) cooked chicken breast on top of the broccoli.
- In a medium bowl, whisk together 10.75 oz (300g) can reduced-fat cream of mushroom soup, 1/2 cup light mayonnaise, 2 tablespoons lemon juice, 1 tablespoon sherry (optional), and 1-2 teaspoons curry powder (adjust to taste).
- Pour the sauce evenly over the chicken and broccoli.
- Sprinkle 1 cup (100g) shredded cheddar cheese over the top.
- Bake at 375°F (190°C) for 45-50 minutes, or until the cheese is golden brown and bubbly, and the casserole is heated through.
- Serve hot, optionally over rice or with a side salad.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
22g
Fat
60g
Carbs
7g