Curried Chicken Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 1 package frozen broccoli, (283 g / 10 oz), or 1 head fresh
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- 1 can chicken a la king, (10½ oz / 298 g, Swanson brand)
- 1 teaspoon yellow curry powder
- 1 teaspoon dry mustard
- ½ teaspoon Worcestershire sauce
- ¾ cup sharp Cheddar cheese, shredded
- 2 cups cooked rice
Instructions
- Cook frozen broccoli according to package instructions, drain. If using fresh, cook in boiling salted water until tender, drain.
- Preheat your oven to 180° C (350° F), get out and grease a 7x11 inch baking pan with butter.
- In a medium saucepan on medium heat, add the soup, chicken a la king, curry powder, mustard, and Worcestershire sauce, stir together and heat through.
- Add the cheese and stir until cheese is melted in. Remove from heat.
- Add ½ the rice to the prepared baking pan in an even layer.
- Add ½ the broccoli on top of the rice in an even layer.
- Add ½ the sauce on top of the broccoli in an even layer.
- Repeat in the same order ending with the sauce.
- Bake for 25-30 minutes or until heated through.
- Serve with sides of your choice, enjoy.
Notes
High cost per serving since I have not seen chicken a la king in a can but a way to make this low cost is to use some leftover chicken a la king you have previously prepared.
Shortcut: Condensed Cream of Chicken Soup.
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