Prep 10 min. Cooking 20 min. Serves 4
Ingredients:
250g broccoli florets, steamed until just cooked
15ml Olive Oil
250g mushrooms, halved
salt and pepper
6 chicken breasts, cooked and cubed
Sauce:
1 can (415g) Cream of Chicken Soup
1/2 cup Mayonnaise
15 ml Curry powder
salt and pepper
1/2 cup shredded Cheddar cheese
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted
Method:
1. Pre-heat oven to 180°C
2. Heat the olive oil and fry the mushrooms until cooked. Add salt and pepper to taste. Remove from heat and stir in the broccoli and chicken.
3. Place the broccoli and chicken into a 24cm pie plate.
4. Stir soup, mayonnaise and curry powder together in a small bowl, add salt and pepper to taste.
5. Pour the soup mixture over the chicken mixture. Sprinkle with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the cheese.
6. Bake for 20 minutes or until the chicken mixture is hot and bubbling.
Serve with rice.
Source: Campbell’s Kitchen
