• Cooking Time: 70-80
  • Servings: 3-4
  • Preparation Time:


This recipe was adapted from a recipe a friend gave to me. This rich and savory casserole serves 8 to 10. Serve this dish with steamed rice or buttered egg noodles, if desired.


  • 3 or 4 skinless, boneless chicken breasts
  • 3 cups chicken broth, reduced sodium
  • 2 cups water
  • 1 family size bag of broccoli, frozen or large fresh head, chopped
  • 2 - 10 3/4 oz cans of condensed cream of mushroom soup
  • 1/2 cup mayonnaise (I prefer Hellmans / Best Foods)
  • 2/3 cup evaporated milk
  • 2 teaspoons curry powder
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 1 1/2 cups grated cheese (any kind; I prefer sharp cheddar)


  • In a large pot, bring the broth and water to a boil.
  • Add chicken and simmer, covered, for 9 minutes.
  • Remove pot from heat and let chicken stand in cooking liquid, covered, until, cooked through, about 20 minutes.
  • Meanwhile, steam the broccoli until tender (about 10 minutes once the water comes to boil).
  • Preheat oven to 350.
  • Lightly spray a 13x9 baking pan with vegetable oil.
  • Put chopped broccoli evenly in the bottom of the pan.
  • Cut up the chicken into cubes or small pieces.
  • In a large bowl, mix together the soup, mayonnaise, evaporated milk, curry powder, garlic powder, black pepper, lemon juice, cheese, and chopped chicken.
  • Pour the mixture over the broccoli as evenly as possible.
  • Bake uncovered for 35-40 minutes.

Categories: Casserole  Dinner  Oven  Poultry 
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