Chicken, brocolli, and cheese bake

This is a lovely chicken casserole, that is comforting and just a wee bit spicy.

Serves 5 to 6.


  • 1 Chicken, cooked, de-boned and cut into bite sized pieces
  • 300 to 500 gram frozen broccoli, or 1½ to 2 broccoli heads
  • 1 x 420 gram can condensed Cream of Mushroom soup
    1 cup chicken stock
  • 2 cups cooked rice
  • 1 cup mayonnaise
  • juice of 1 lemon
  • 1 teaspoon (5 ml) curry powder
  • black pepper and salt to taste
  • 1 to 1½ cups grated cheese
  • ¼ cup butter (melted)
  • ¾ cup dried bread crumbs


  1. Cut cooked chicken into bite sized chunks. Place in dish.
  2. Scatter optional rice over chicken.
  3. Steam broccoli lightly. If using fresh broccoli, break it in florets before steaming it. Put on top of chicken.
  4. Mix tin of Cream of Mushroom soup, mayonnaise, lemon juice, curry powder, salt and pepper together. If you have a bit of stock available from the chicken that you cooked, add it as well.
  5. Top with grated cheddar cheese.
  6. Melt butter and mix with bread crumbs. Use as topping on casserole.
  7. Bake for about half an hour in an oven of 180°C until golden brown.


Measurements depends on the dish it is going to be baked in, the larger the dish, the more ingredients you'll need to make a layer.

If you use a deep dish, you'll need to bake it for longer, while baking in a shallow dish will be faster.