Thursday, 4 April 2013

Chicken and Broccoli Bake

This is another Mother-in-Law special from Mummy J. I am always pleasantly surprised by how much I like this because I am not a huge fan of broccoli, but the fact that it is with chicken and a delicious sauce somehow makes it more edible! Fussy, me?! ;-)

It is very simple to make and freezes well. Don't be put off by the peach juice, it adds a nice sweetness. If you didn't fancy it, you could just add more milk and lemon juice.

Chicken and Broccoli Bake
Serves 4-6

4 large chicken breasts, chopped into chunks
1 large or 2 medium heads of broccoli, cut into florets
1 tin of Campbells condensed chicken soup
1 tsp curry powder (I used hot)
4 TBSP mayonnaise
Juice from 1 tin of peaches
1 tsp milk
1 tsp lemon juice
1 cup breadcrumbs
1 cup grated cheese

Preheat the oven to 180 degrees. Brown the chicken in a frying pan and cook the broccoli until al dente. Layer the chicken and broccoli in a lasagne dish or similar. 

In a bowl or measuring jug, empty the tin of condensed soup and mix with the curry powder, mayo, milk, lemon juice and peach juice (I used about 2 thirds of the tin as I didn't want it to be too sweet). Pour the mixture over the chicken and broccoli and sprinkle with breadcrumbs and cheese.

Bake in the oven for 45 minutes until the top is brown and the sauce is bubbling. 

Serve with buttered wheaten bread

It got Mr's seal of approval for being as tasty as his mum's, which is always a sign of success!

Let me know if you give it a go!

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1 comment:

  1. Yours is definitely much better then my attempt! Glad it was tasty Xx


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