Chook Me!

chicken and broccoli casserole?

do you have to use a can of cream and mushrooms ? or is there a can of just the cream?

Public Comments

1. My little brother dislikes mushrooms, my mom always used cream of chicken or cream of celery in her casseroles.
2. cream of chicken, or you can make a creamy gravy from the little bitts in frying pan from the chicken, with milk, by using flour or corn starch
3. If you are going along those lines any creamed soup will do. Otherwise make your own cream sauce and add whatever you like!! Happy cooking!!
4. HI Jacki This is a great recipe. Chicken and Broccoli Casserole An oven baked chicken breast recipe is ideal as one of those quick easy dinner ideas. This Chicken and Broccoli Casserole is both tasty and simple. # Easy # Preparation time: 10 minutes # Cooking time: about 20 - 30 minutes # Serves: 6 Ingredients: # 1½ lbs / 750g boneless skinless chicken breasts # 1 broccoli head - about 10oz / 300g # 1 can cream of chicken or mushroom soup # ½ cup plain yoghurt # ½ cream # 1 teaspoon medium curry powder # 1 cup strong cheese, grated (mature cheddar is a good choice) # 1 cup breadcrumbs Method: 1. Heat the oven to 350° F / 180° C 2. Steam or lightly boil the whole broccoli head in a little water until it is just cooked. It should still be quite crisp and perfectly green. Don't overcook it otherwise you land up with bitter yellowy broccoli. Refresh the broccoli in cold water to stop it cooking further. 3. Chop the chicken breasts into bite size pieces. Place in an ovenproof dish. 4. Break the broccoli into florets and arrange over the chicken. 5. Mix together the chicken or mushroom soup, yoghurt, cream and curry powder. Pour over the chicken and broccoli. 6. Sprinkle over the cheese and then the breadcrumbs. 7. Bake for 20 - 30 minutes until the chicken is cooked and the top is crisp. Serve with a big salad.
5. Chicken Divan 2 (10-ounce) packages frozen broccoli, chopped 6 cups shredded chicken, cooked 2 (10 3/4-ounce) cans condensed cream of mushroom soup 1 cup mayonnaise 1 cup sour cream 1 cup grated sharp Cheddar 1 tablespoon fresh lemon juice 1 teaspoon curry powder Salt and pepper 1/2 cup dry white wine 1/2 cup freshly grated Parmesan 1/2 cup soft bread crumbs 2 tablespoons butter, melted Directions Preheat oven to 350 degrees F. Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken. In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula. Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top. Bake for about 30 to 45 minutes.