Chicken and Broccoli Casserole
This chicken and broccoli casserole turns a handful of pantry staples into a creamy bake with very little work. Cream of celery soup and mayonnaise make a rich sauce, while a single teaspoon of curry powder adds gentle warmth without taking over. Searing the chicken first gives it some browning before it goes into the dish. Frozen broccoli means no chopping or blanching, and the finished casserole is made for spooning over plain rice.
Instructions
Heat a saucepan over medium-high heat and sear the cubed chicken, turning the pieces until they are browned on the outside. Searing here is only for color and flavor, since the chicken finishes cooking in the oven.
Transfer the chicken to a casserole dish. Add the frozen broccoli, cream of celery soup, mayonnaise, skim milk and curry powder.
Stir everything together until the soup and mayonnaise are evenly mixed into the milk and the broccoli and chicken are coated.
Cover the dish with foil and bake in a 375°F oven for 30 minutes. The sauce should be hot and bubbling at the edges and the chicken should be cooked through with no pink in the center.
Spoon the casserole over rice and serve hot.
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