Mary's Chicken Broccoli Casserole
Found this year's ago in an old magazine of microwave recipes, but I never make it in the microwave. It's much better in the oven and it's my family's all time favorite recipe that I make. All our friends request it too at potlucks and such.
Found this year's ago in an old magazine of microwave recipes, but I never make it in the microwave. It's much better in the oven and it's my family's all time favorite recipe that I make. All our friends request it too at potlucks and such.
- Carbohydrate 16.3478833468461 g
- Cholesterol 191.741787311835 mg
- Fat 33.9824206474449 g
- Fiber 3.13235030054745 g
- Protein 67.6637153253409 g
- Saturated Fat 12.775625168277 g
- Serving Size 1 1 Serving (490g)
- Sodium 1102.88639104496 mg
- Sugar 13.2155330462986 g
- Trans Fat 13.9843025408017 g
- Calories 647 calories
Step-by-step
- Place broccoli in a large roasting pan. I use my chicken roaster since it holds the most. If using fresh broccoli add the cubed chicken right away and proceed with the recipe.
- If using frozen broccoli add 1/2 cup chicken broth to the broccoli in the pan, cover tightly, and bake for 20 min in 375 degree oven before adding the rest of the ingredients.
- Spread chicken cubes evenly over broccoli.
- Mix together the soup, mayo, lemon juice, and curry powder, and pour over the chicken and broccoli covering it all as best you can.
- Cover and bake for 1 hr. at 375. Check at 45 min. by poking a meat fork into the center to see if the broccoli is done.
- Spread the cheese over the top and return to oven for 5 min. or just until melted and bubbly.
- Serve over hot rice. Enjoy!!
Sharp cheddar cheese carries the heaviest load in this dish, providing both a structural crust and a sharp counterweight to the rich mayonnaise and cream of mushroom soup base. When shredding your own cheese from a block, avoid pre-bagged varieties coated in cellulose, which prevents a smooth melt. Combining the dairy, citrus, and spices into a uniform sauce requires vigorous whisking before pouring; breaking up any clumps of curry powder ensures the flavor distributes evenly across the six pounds of protein and three pounds of vegetables.
Judging Doneness Without a Probe
Baking dense casseroles in a large roasting pan often creates uneven internal heating zones. Because the poultry is already pre-cooked, the primary structural benchmark for doneness is the state of the brassicas rather than meat safety. Pierce the center of the dish with a metal fork at the forty-five-minute mark. The tines should slide through the broccoli stems with slight resistance, indicating tender-crisp vegetation rather than mush. If the stems remain firm, recover the vessel and continue baking for another fifteen minutes at 375 degrees Fahrenheit.
- Ensure frozen florets are drained thoroughly before mixing with chicken broth to prevent excess moisture from diluting the soup emulsion.
- Cover the roasting pan tightly with heavy-duty foil during the initial bake to trap steam and soften fibrous stalks efficiently.
- Add the shredded cheddar only during the final five minutes of baking to prevent the dairy fats from separating and turning greasy.
