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I prefer chicken thighs over breasts because the meat is always tender and juicy, but you can use breasts if you prefer. Serve over egg noodles with a simple vinaigrette tossed green salad.
This recipe belongs to my sister in-law, Linda. So yummy! Put broccoli in bottom of 9x13 inch pan. Arrange chicken on top. Combine soup, mayonnaise, curry powder, and lemon juice. Pour over casserole.
Preheat oven to 350 degrees F. In small bowl, combine rice and 1 of the eggs; mix well. Press rice mixture onto bottom and up side of lightly greased 9 inch pie plate.
This video shows you how to make this easy chicken and broccoli dish.
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Cook broccoli using package directions; drain. Melt margarine in saucepan. Blend in flour, salt and pepper. Add broth, blending well.
Cook broccoli in boiling water until tender; drain. Arrange broccoli in baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder.
Cook broccoli in a small amount of boiling water until crisp-tender; drain. Arrange the broccoli stalks in a greased 11-1/2 x 7-1/2 x 1-1/2-inch baking dish. Arrange chicken over the broccoli spears.