| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sainsbury13, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 250 |
g |
Frozen broccoli florets; defrosted (8oz) |
| 250 |
g |
Cooked chicken; cut in cubes (8oz) |
| 2 |
|
295 g cans JS condensed soup; (ie cream of chicken |
|
|
; or mushroom) |
| 1 |
tb |
Curry paste |
| 2 |
tb |
JS low calorie mayonnaise |
| 1 |
tb |
Half fat creme fraiche |
| 2 |
ts |
Lemon juice |
|
|
Salt and freshly ground black pepper |
| 50 |
g |
Fresh breadcrumbs; (2oz) |
| 50 |
g |
Cheddar cheese; grated (2oz) |
| 25 |
g |
Flaked almonds; (1oz) |
INSTRUCTIONS
FOR THE FILLING
FOR THE TOPPING
Preheat the oven to 180 C, 350 F, Gas Mark 4.
For the filling; cook the broccoli florets for 2 minutes in boiling
water, drain and place in the bottom of an ovenproof dish.
Place the cubed chicken on top of the broccoli.
Mix together the condensed soup, curry paste, mayonnaise, creme
fraiche and lemon juice. Season to taste then pour over the broccoli
and chicken.
For the topping: Mix together the breadcrumbs, cheese and almonds and
sprinkle over the top.
Place in the oven and bake for 40 minutes until the topping is golden
brown.
Converted by MC_Buster.
NOTES : A deliciously simple dish using cooked chicken and broccoli.
Converted by MM_Buster v2.0l.
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