This Heritage Chicken and Broccoli Bake is a cozy, flavorful dish that brings together tender chicken, fresh broccoli, and a rich, creamy sauce with a hint of curry. It’s perfect for weeknights or when you want a comforting meal without a lot of fuss.
Chicken breasts: These provide a hearty base and soak up all the flavors. Boneless and skinless makes it easy to cut and serve.
Broccoli florets: Fresh and green, they add a nice crunch and balance out the creamy sauce.
Cream of mushroom soup: This is the creamy foundation of the dish, offering depth and richness.
Mayonnaise: Adds creaminess and a subtle tang, enhancing the overall sauce texture.
Cheddar cheese: Shredded cheese gives a sharp, savory flavor and melts beautifully into the dish.
Lemon juice: Just a touch to brighten up the flavors and balance the richness.
Curry powder: A little goes a long way, providing warmth and intrigue to the classic bake.
Salt and black pepper: Essential for seasoning and bringing out all the other flavors.
Breadcrumbs: They create a crispy topping that contrasts with the creamy filling.
Butter: Melted and mixed with breadcrumbs for a golden, crunchy top layer.
This bake pairs wonderfully with a simple side salad or some crusty bread to mop up the sauce. A glass of white wine or a light beer complements the flavors beautifully.
First things first, preheat your oven to 350°F (175°C) so it's ready when you need it. While that's warming up, take a large pot and bring some water to a boil. Place your chicken breasts in and let them cook for about 15 minutes. You’ll know they’re done when there's no pink left inside. Once cooked, remove them from the pot and let them cool down a bit. This makes it easier to cut them into bite-sized pieces without burning your fingers.
In the same pot, without needing to clean it out, steam the broccoli florets. This should only take about 4-5 minutes. You want them tender but not mushy — they should still have a bit of snap to them.
While your broccoli is steaming, grab a large bowl and mix together the cream of mushroom soup, mayonnaise, cheddar cheese, lemon juice, curry powder, salt, and pepper. Stir until it’s all well combined into a smooth, creamy sauce. This is where the magic happens!
Next, add the cooked chicken and broccoli to this creamy mixture. Gently stir until everything is nicely coated. You want every bite to have a bit of chicken, broccoli, and sauce.
Pour this mixture into a 9x13 inch baking dish. Spread it out evenly so it cooks uniformly. In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle this over the top of the casserole — this will give you a lovely golden crust once baked.
Pop the dish into your preheated oven and bake for 30-35 minutes. You’ll know it’s ready when the top is golden brown and everything is bubbling away happily. Let it cool for a few minutes before serving — no one likes a burnt tongue!
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