Ingredients and Weight:
- 2 boneless, skinless chicken breasts (8 oz each)
- 1 head of broccoli, cut into florets (16 oz)
- 1 can (14 oz) chicken broth
- 1/2 cup chopped onion (4 oz)
- 1/2 cup chopped red bell pepper (4 oz)
- 3 tablespoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (2 oz)
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook the chicken over medium heat until browned on both sides. Remove the chicken from the skillet and shred it.
- Add the broccoli to the skillet and cook until tender-crisp, about 5 minutes.
- Stir in the chicken broth, onion, bell pepper, curry powder, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.
- Stir in the shredded chicken and broccoli.
- Transfer the mixture to a 9x13 inch baking dish. Sprinkle the cheddar cheese on top.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 700mg
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
Dish Characteristics:
- Creamy and flavorful
- Packed with protein and vegetables
- Perfect for a quick and easy weeknight meal
User Comments:
- "This casserole was so delicious! The curry flavor was perfect, and the chicken and broccoli were cooked perfectly." - Sarah
- "I love how easy this dish is to make. It's a great way to get a healthy meal on the table fast." - John
- "This casserole is a family favorite. My kids love the creamy sauce and the tender chicken." - Mary
Special Precautions and Tips:
- If you don't have curry powder, you can substitute other spices, such as cumin, turmeric, and coriander.
- You can also add other vegetables to this dish, such as carrots, celery, or green beans.
- To make the casserole ahead of time, prepare it up to the baking step. Store it in the refrigerator for up to 2 days, or in the freezer for up to 2 months. When ready to serve, thaw and bake as directed.
