Curry Chicken Casserole for Two
A modernize and healthified version of this quick and easy reduced fat casserole that has been sized for two servings.
Ingredients
| 1 | cup |
chicken
chopped |
|
| 4 | ounces |
broccoli florets
steamed until just barely tender |
|
| ⅛ | teaspoon |
black pepper
|
* |
| 4 | ounces |
cream of mushroom soup
1/3 to 1/2 can |
|
| ¼ | teaspoon |
curry powder
|
* |
| ½ | teaspoon |
lemon juice
|
|
| 2 | tablespoons |
milk, 1%
|
* |
| ½ | cup |
yogurt
|
|
| ¼ | cup |
cheddar cheese
grated |
|
| 1 | slice |
whole wheat bread
processed into soft bread crumbs |
|
| 2 | cups |
rice, cooked
brown or white, or cooked noodles for serving (optional) |
Directions
Preheat oven to 350℉ (180℃).
Place steamed broccoli and chopped chicken in a small casserole or gratin baking dish . Seasoned with black pepper.
In a small bowl mix together ⅓ can of soup, 2 tablespoons milk, yogurt, curry powder, lemon juice and a grinding of black pepper.
Pour over the chicken and broccoli mixture and top with cheese.
Use a slice of whole wheat bread chopped up in a food processor to make fresh bread crumbs. Sprinkle over the top of the casserole and spray with olive oil cooking spray (or toss with a bit of melted butter if desired).
Bake uncovered for 35 minutes or until it's bubbling, the cheese has melted, and the top becomes golden and brown.
Cool for a few minutes and serve warm over rice for a perfect 2 servings.
Nutrition Facts
Serving Size 397g (14.0 oz)
