This is my famous (used to be my mothers but I’ve officially claimed this fame for myself lol) chicken caserole recipe. It is so delicious you will have to serve it at least once per week, or at least I have to! Enjoy!
Ingredients:
4 chicken breasts (cubed and seasoned with salt and pepper)
3 cloves garlic finely chopped
2 cups chopped(in half) baby carrots
2 cups broccoli pieces (bite sized)
1 can cream of chicken soup
1 can cream of broccoli & cheddar soup
1 cup mayonnaise (not the miracle whip stuff, it’s too sweet)
1.5 tbsp (not teaspoon… I messed this up before, it’s not the same) curry powder
2-3 cups Medium cheddar cheese, shredded (depends on how cheesy you want your dish)
Cooked rice – jasmine, or basmati ( amount determined by how many you will be serving)
Instructions:
Preheat oven for 400.
Steam carrots and broccoli until slightly soft. Do not over cook as they will be soggy in your casserole… and no one likes a soggy casserole.
Begin your rice cooking process. (Instructions are located in the bag 🙂
Brown chicken cubes in frying pan with oil and garlic while your broccoli is steaming
Mix cans of soup, mayo, and curry powder in a dish.
Layer ingredients in glass baking dish (chicken, veggies and then soup mixture- distributing this evenly over chicken and veggies)
Sprinkle cheese evenly over dish.
Bake for 15-20 min (until cheese is melted and the soup mixture is bubbling)
Serve over rice.
Alyssa's MOMoirs 