I have no idea when it originated, but it is one of those old recipes made with a can of Campbells Cream of Chicken Soup. I would guess at least sometime in the 1960’s or possibly earlier. Make this with boneless skinless Chicken breasts, but it can also be prepared using leftover Turkey breast meat–just in time for a day or so after a holiday meal!
|4 Boneless Skinless Chicken breasts, patted dry
1 Can Campbell’s Cream of Chicken Soup
1/4 Cup of fresh Lemon Juice
|1/2 Cup of Real Mayonnaise
1 Teaspoon Curry Powder or more to taste
Broccoli crowns, washed and dried well
1/2 Cup Shredded Parmesan Cheese
- Preheat oven to 350 degrees. Note that I do not salt and pepper the chicken breasts as there is already sodium in the soup. The Curry powder also gives a great unexpected flavor making pepper unnecessary.
- Heat a small amount of Olive Oil in a non-stick pan and sauté Chicken Breast for about 4-5 minutes on each side, until slightly browned. Set aside.
- Mix together the Cream of Chicken Soup, Lemon juice, Mayo and Curry Powder.
- Arrange Chicken Breasts in the center of your casserole baking dish and surround with your fresh Broccoli. Pour the sauce over the Chicken, and sprinkle the Parmesan over the top.
- Bake for 20-25 minutes until bubbly and slightly browned. Always check your chicken to be sure it is cooked through to a safe temperature using an instant read thermometer.
Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.) Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it’s done.
Note: If you decide to make this with your leftover, cooked Turkey, just prepare sauce and dish as above. Bake until heated through, about 20 -25 minutes.