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Chicken and Broccoli with Curry

The recipe comes from Grandma Renfro (Lori's grandmother)

2 pkg of frozen broccoli spears (we prefer to use one bunch of fresh broccoli steamed for five minutes
6 boneless chicken breasts
1/2 medium onion
1 TSP butter
1/4 tsp garlic powder
2 cans cream of chicken soup
1 small can mushrooms, drained
1 cup mayonnaise
3 TBL lemon juice
1 tsp curry powder
1/8 tsp cayenne pepper
1/2 cup shredded Cheddar cheese
1/2 cup toasted bread crumbs (we like to use Panko crumbs)
1 TBL melted butter

Pre-heat oven to 350 degrees.

Cook broccoli according to package directions and drain.  Arrange the spears in a greased 13x9 baking dish.  Melt butter and saute onion for 3 minutes.  Add chicken and cook until almost done and then place on top of the broccoli.  Sprinkle the chicken breasts with garlic powder.

In a separate bowl, mix soup, mushrooms, mayonnaise, lemon joice, curry powder, and cayenne powder.  Pour mixture over chicken and then sprinkle with shredded cheese.  Combine bread crumbs with melted butter and spread evenly on top of cheese.  If using Panko crumbs do not use the butter.

Bake at 360 degrees for 30 minutes.

Serves: 6

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