This casserole was always a favorite around our house growing up, and it’s still what my brother asks for on every birthday. It’s nothin’ fancy, but it is gooood. And unfortunately, this is another dish that I didn’t take a picture of before we devoured it. Oh well, I guess I’ll just have to make it again….
- 3-4 chicken breasts, cooked and cut up (the last time I made it, we used about 3/4 of a rotisserie chicken)
- 2 packages of fresh broccoli (about two large heads), cooked and cut up
- 1 can of cream of mushroom soup
- 1 can of cream of chicken soup
- 8 oz sour cream
- bread sticks or garlic toast, cut up into croutons
- curry powder
- salt & pepper to taste
- shredded cheddar cheese (about 1.5 cups)
- Preheat the oven to 350 degrees (F).
- Mix the soups, sour cream, curry, salt & pepper in a large mixing bowl. How much curry powder you use is ultimately up to you. We like a lot, so that the soup/cream mixture turns yellow.
- In a 9×13″ pan, layer the chicken, broccoli, and the soup mixture.
- Then top with a thick layer of cheese and sprinkle the croutons on top.
- Bake at 350 for about 35 minutes.
As you can see, it’s probably not the best dish for trying to lose weight or anything, but it’s simple and easy. Plus, it makes enough that there are always leftovers (unless you’ve got a lot of folks to feed!) and it tastes good warmed up the next day, too!