Curry Chicken & Broccoli Bake
Looking for a comforting one-pan dish that's ready in a flash? Our Curry Chicken & Broccoli Bake takes a pantry staple- Campbell's® Condensed Cream of Chicken Soup- and with a dash of curry, turns it into a hearty, flavorful meal. It's oven-ready in just 10 minutes, and the cheese and panko bread crumb topping adds a layer of melty goodness and crunch. Don't have curry powder? For a more traditional version of this recipe, try our: Chicken Broccoli Divan.
Ingredient
- 4 cups fresh or thawed frozen broccoli florets (about 12 ounces)
- 2 cups leftover cooked chicken
- 1 can (10.5 ounces) Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Heart Healthy Cream of Chicken Soup
- 1/3 cup milk
- 1/2 teaspoon curry powder
- 1/2 cup shredded white Cheddar cheese
- 2 tablespoons panko
- 1 tablespoon butter, melted
Direction
- Heat the oven to 375°F. While the oven is heating, spread the broccoli and chicken evenly in the bottom of an 11x8x2-inch baking dish or a 9-inch pie plate.
- Stir the soup, milk and curry powder in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the panko and butter in a small bowl. Sprinkle the panko mixture over the cheese.
- Bake for 20 minutes or until hot and the panko mixture is golden brown.
