Chicken and Broccoli Casserole
This recipe offers a quick and easy chicken casserole. It combines shredded BBQ chicken with a creamy sauce made from cream of chicken soup and sour cream, seasoned with curry powder, spring onions, salt, and pepper. Topped with tasty cheese and paprika, it's baked until bubbly and golden, providing a comforting and straightforward meal. Ideal for busy weeknights.
Equipment
- 1 Casserole Dish
- 1 Large Mixing Bowl
- 1 Measuring Spoons
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 1 Med BBQ chicken
- 1 440 g tin cream of chicken or cream of mushroom soup
- 1 300 ml sour cream
- 1 teaspoon curry powder
- 4 spring onions chopped
- 1/2 - 3/4 teaspoon approx salt
- 1/2-3/4 teaspoons cracked black pepper
- 1/4 cup grated tasty cheese
- 1/2 teaspoon approx paprika
Instructions
- Preheat your oven to 1800C (3500F).
- Shred the cooked BBQ chicken, discarding skin and bones. If using, blanch or steam broccoli florets until tender-crisp.
- Chop the spring onions finely.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, curry powder, chopped spring onions, salt, and cracked black pepper. Mix until well combined and smooth.
- Fold in the shredded chicken (and prepared broccoli, if using) into the creamy mixture, ensuring everything is evenly coated.
- Pour the mixture into a suitable casserole dish, spreading it out evenly.
- Sprinkle the grated tasty cheese evenly over the top, then dust with paprika for color.
- Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the cheese topping is golden brown.
- Remove from oven and let stand for 5-10 minutes before serving to allow it to set slightly.
- Serve hot, perhaps with rice or a simple green salad.
Notes
For this casserole, using a pre-cooked BBQ chicken streamlines preparation; ensure it's cooled and thoroughly shredded, discarding skin and bones. While the recipe implies "Chicken and Broccoli," broccoli isn't in the ingredient list. To truly live up to the name and add crucial nutrients and texture, blanched or steamed broccoli florets (about 2 cups) should be folded into the mixture. Adjust curry powder, salt, and pepper to your preference; always taste the mixture before baking. For an enhanced golden crust, consider sprinkling a little extra cheese and perhaps some panko breadcrumbs alongside the paprika on top. Serve with rice or a fresh green salad to balance the richness.