John asked what we were going to have for dinner tonight; my daughter and her two kids will be here. I told him we’re having Broccoli Surprise. His reaction was, “Surprise? I already don’t like it.” Thoughts of one pan meals with a base of either rice or potatoes, leftovers from the previous week on top of the base with a can of cream of something poured over the lot and cheddar cheese sprinkled on it must be going through John’s mind. This is nothing like that.
The surprise in this dish is that it really does taste good! Broccoli and chicken are baked in a sauce that, yes, is comprised of two cans of cream soup but, honestly, it’s really good. I serve it with rice on the side and will be adding a side salad to fill out our dinner.
I’ve been making this dish for a lot of years and every time I do, it gets raves.
- 3 boneless, skinless chicken breasts
- pepper and salt, to taste
- broccoli (I usually use two “heads”)
- 1/2 cup mayonnaise
- 1 tsp. lemon juice
- 1 tsp. curry powder
- 1 tsp. Worcestershire sauce
- 1/2 – 1 cup grated cheddar cheese
Cut the chicken into bite-size pieces; sprinkle with salt and pepper and brown in oil over medium high heat. In a separate bowl, combine the soups, mayonnaise, lemon juice, curry powder, and Worcestershire sauce. Cut the broccoli into bite-size pieces and arrange in a casserole dish. Put the chicken on top of the broccoli and pour the soup mix over the chicken. Sprinkle generously with grated cheddar cheese.
Bake at 375º for 30-35 minutes. Serve over rice.