Easy Bake Chicken
A great family pleaser and a recipe everyone will love. Quick and easy to prepare and absolutely delicious to eat. Perfect for the family but a great recipe to have on hand if entertaining numbers and wish to prepare ahead of time. Freezes raw (uncooked) or even when cooked, as I have done many times. If you do wish to eat after it has been well cooked, best to always reheat covered with tin foil.
I show 2 images – the end result (cooked) and as it should be for the freezer (uncooked), though it is perfectly acceptable to freeze also when baked – always re-heat with a tin foil (buttered) lid to prevent burning.
Ingredients
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6 chicken breasts- skin removed, cut into pieces
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900g bag frozen broccoli florets
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125g grated cheddar cheese
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Sauce
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1 x 380g can cream of mushroom soup
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1 tbsp mild curry powder
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½ cup fresh milk or cream
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1 tbsp mayonnaise- (optional)
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Salt and pepper
Instructions
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01 Prepare broccoli: defrost - drain well.
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Curry sauce:
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02 In a mixing bowl empty the can of soup, add curry powder, mayonnaise, milk or cream and whisk until smooth.
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03 Butter a large oven proof-serving dish. Lay the broccoli along the base, now add the chicken breasts; either whole or thickly sliced, and top with the creamy mushroom curry sauce.
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04 Finish with a heavy layer of grated cheddar cheese and bake in the oven until golden brown and the sauce is bubbling.
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05 Serve hot with plain boiled rice.
Notes
One of my favourite quick family recipes shared with me by my sister in law Jane. This dish can be pre-prepared in advance, can be frozen either uncooked (when using fresh chicken breasts) or after baking. If you like it a little spicier use a hotter curry powder. Also perfectly OK to use fresh blanched broccoli, i.e broccoli broken into florets, placed into a pan of boiling water, and cooked for 1-2 minutes only. Drain under cold water to stop cooking and retain the green colour but just as good with frozen broccoli florets.
