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chicken salt frozen broccoli spears sour cream mayonnaise sherry curry powder mustard Parmesan cheese paprika
Viewed: 48 - Published at: 6 years agoIngredients
- 8 chicken breast halves
- 1 tsp. salt
- 2 (10 oz.) pkg. frozen broccoli spears
- 1 (10 1/2 oz.) can cream of mushroom soup or cream of chicken soup (undiluted)
- 1/2 c. sour cream
- 1/2 c. mayonnaise
- 2 Tbsp. dry sherry
- 1/4 tsp. curry powder
- 1 tsp. prepared mustard
- 1/3 c. grated Parmesan cheese
- 1 tsp. paprika
Method
- Combine chicken and salt in a Dutch oven; add enough water to cover chicken.
- Bring to a boil.
- Cover; reduce heat and simmer 1 hour or until tender.
- Remove chicken and cool slightly.
- (Reserve broth for other uses.)
- Bone chicken and chop.
- Cook broccoli according to package; drain well.
- Arrange broccoli in a lightly greased 13 x 9 x 2-inch baking dish.
- Combine soup with next 5 ingredients.
- Spoon 1/2 sauce over broccoli.
- Place chicken over this and pour remaining sauce over.
- Bake uncovered at 350° for 35 minutes.
- Sprinkle with cheese and paprika.
- Bake 5 more minutes. Serves 8.
