Curry Chicken & Broccoli

If you are a lover of curry this dish is for you!!!
When I make this dish it does not last long...one of those dishes that gets better the more it sits! Yum!!
Recipe:
 2 pounds of chicken( skinless, boneless)
Fresh or Frozen Broccoli- 3 to 4 cups
2 cans of cream of soup (just the soup, no liquid)
1 cup of Mayo
2 Tbsp Curry

Cook chicken through...you can cut or leave whole
After cooked, lay in a 13x9 pan or a size to fit all your chicken( I used a small roaster pan in pic) , add frozen or fresh broccoli on top...should cover your chicken generously......
Separate Bowl mix cream soup, mayo and curry.....will be thick depending on how much mayo you get in mix.
Spread this mix on top of broccoli
Now you can top this dish with a little bread crumbs and/or parmesan
Bake at 350 for 30 mins or until it is bubbly a little bit!
Enjoy!!


Comments

Post a Comment

Popular posts from this blog

Chicken Cornbread Casserole

Image
  Almost didn't have a photo for ya!! Today's Cornbread casserole is really easy!!  9x13 pan.....or a long deep casserole dish!! For Chicken: Cut up in bite size pieces 2-3 lbs of boneless, skinless, chic breast then season, cook until done thru.....lay in bottom of your casserole dish.... Now add 1qt of tomato sauce, 1 pint of corn, two chopped up jalapeno peppers or use pepper flakes about a tsp (all optional), Now comes the cornbread.... You can just use 2 boxes of cornbread mix...use as directed Otherwise..Mix 2cups of corn flour, 2eggs...mix together then i added water until desired batter look....then i added about cup of shredded cheese and mix!! Pour the batter on the top of this casserole evenly...if it is thick you can thin it by adding water or just dollup it on top of casserole..... Bake at 350 until the cornbread is done!! Hubby says he thinks it is better today....stuffed himself!!
Read more

Stuffed Green Peppers

Image
As some of you know, i am a lazy cook! This dish takes very little time to prepare but a bit of time to bake. I, personally , am not a fan of green peppers however, my husband is. I love the flavor not the texture. He eats my shell! Recipe: 6 green peppers, cored from stem top...clean carefully! 1 lb ground burger, uncooked 1 can of corn (vegie of your choice) 1 onion, chopped or diced 32 oz tomato sauce 1 cup of rice, brown/white/quick Dump the ground in a bowl, add rice, corn, onion Smoosh it together until combined really good! Spoon the mix into the tops of the peppers...use your fingers to get them stuffed. Spray your dish with an oil....Put peppers in a deep dish for baking.... Pour the tomato sauce over the top of everything....the liquid should hit almost the top of the green peppers. (Add water to make it full) Bake at 350* for about an hour. To know it is done...the rice will have expanded, the sauce will be much less and the green peppers are soft and
Read more

Bacon Wrapped Chile Shrimp Poppers

Image
When living out here like we do a Ranch Wife has to get creative in the kitchen. Lately, Wonder Woman has been arriving every afternoon to cook. Yesterday, Sunday she came up with an oldie but goodie. Bacon wrapped Shrimp with a kick! Start with a large shelled shrimp, a strip of mild chile pepper (heat of your choice really)(the kind you make chile rellenos with, can find them in a can I believe ), a slice of bacon.....in order wrap around each other and stick a toothpick thru to hold. Throw on BBQ until you see the shrimp is done.....yummy!Enjoy! Ps these can be done in the oven as well 400* until shrimp is done.... Can add cream cheese between shrimp and chile pepper.....Enjoy!
Read more