A creamy chicken and broccoli dish with a hint of curry and a topping of melted cheese with crunchy cornflakes is a dish even picky kids will enjoy! A great use for any leftover roast chicken.
4 people made this
1 bunch broccoli, cut into chunks, or more to taste
1 (1.25kg) cooked roast chicken, meat removed from bones and chopped
2 tins cream of chicken soup
4 tablespoons lemon juice
1 teaspoon curry powder
salt and ground black pepper to taste
100g grated Cheddar cheese
100g crushed cornflakes
25g flaked almonds
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Method Prep:25min › Cook:35min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Lightly grease a baking dish.
Place broccoli into a microwave-safe dish with a lid; pour in a small amount of water, cover and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli on the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the grated cheese over the sauce and sprinkle cornflakes and almonds on top.
Bake uncovered in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.