Curried Chicken-Broccoli Casserole
Prep Time: 15 minutes
Total Time: 1 hour
Makes 6 servings
1 pound broccoli florets
1 can (10.7 ounces) reduced-sodium condensed cream of mushroom soup
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
11/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
11/2 pounds boneless, skinless chicken breasts, cut into bite-size chunks
1/4 cup shredded reduced-fat Colby or Swiss cheese
1. Preheat the oven to 350°F. Coat a 13" x 9" baking dish with cooking spray.
2. In a medium microwaveable bowl, combine the broccoli and 1/4 cup water. Microwave on high power for 3 to 5 minutes, rotating occasionally, until bright green. Drain.
3. In a small bowl, stir together the soup, mayonnaise, lemon juice, curry powder, salt, and pepper.
4. Line the baking dish with the broccoli. Top with the chicken. Cover evenly with the soup mixture. Sprinkle with the cheese. Cover and bake for 25 minutes. Uncover and bake for 15 to 20 minutes, or until golden and bubbling.
Per serving: 255 calories, 30 g protein, 9 g carbohydrates, 11 g fat, 2 g saturated fat, 3 g fiber, 571 mg sodium