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It’s an oldy but a goody. This is a fail safe recipe for me and i make it at least every second week because everyone in the house will eat it and it freezes brilliantly. This is also a handy dish to use up leftover chicken. Here is my version, i hope you enjoy.

Dublin Mummy x

Serves: 2 adults and 2 kids


3 Chicken breasts chopped into bite-size chunks

1 crown of broccoli cut into florets or 1 bag of frozen broccoli

1 can of chicken soup

1 tablespoon of Schwartz medium curry powder

2 tablespoons of mayonnaise

Some breadcrumbs and grated cheddar cheese to sprinkle on top

  1. Boil a full kettle and preheat the oven to 180 degrees celsius
  2. Place chicken and broccoli in a large pot, pour over the kettle of boiled water. Bring back to the boil, cover and simmer for 15 minutes
  3. Drain chicken and broccoli in a colander  and leave aside
  4. Put the pot back on a low heat and make the sauce by stirring together and heating through the soup, curry powder and mayonnaise
  5. Add the chicken and broccoli back in the pot and stir well until its combined with the sauce
  6. Put the whole lot into an ovenproof dish. Sprinkle some breadcrumbs and grated cheese over and bake in oven for 30 minutes.
  7. Serve with rice

chicken broccoli bake