This is one of my favourite recipes which usually has a can of Campbells condensed chicken soup in it but I modified it to make it more low carb. The ingriedients sound a bit of an odd mixture but it is super yummy I can tell you and very filling!!!

4 chicken breasts, cubed
broccoli florets
3 cloves garlic, chopped (or as little or much as you like)
2 tbsps butter
3 tbsps mayo
3 tbsp heavy cream
I tbsp mild curry powder
juice of half a lemon
paprika or cayenne
salt and pepper to taste

Steam broccoli till tender. Set aside.
Melt butter in pan, add garlic and chicken and gently saute for about 5 minutes.
In a bowl mix the mayo, cream, curry and lemon juice, season to taste. I never normally measure the ingriedients just throw them in but you want the mixture to be fairly thick.
Put the broccoli in the bottom of an ovenproof dish, top with the chicken and juices and pour the sauce all over. Sprinkle with the cayenne or paprika and bake at 180oc for 30-35 minutes or until golden and bubbling and chicken is cooked through.

Hope you enjoy it as much as I do

Becky is the chicken raw when you start? I assume so since you mention the "juices". I'm writing down your recipe right now and will make it this afternoon. Sounds yummy.
Jo

Hi Jo,

Yes, it is raw, sorry I forgot to specify. Hope you like it, let me know what you think!

Next questions, then I promise I'll stop. LOL

What size dish do you use, I was thinking a 9 inch square or something else? What I'm trying to figure out is how much broccoli it will take to cover the bottom and how thick it would be if I did it right. I'm pre-heating my oven now.
Jo

Sorry this is probably a bit late now, a 9" would probably be fine, I use my lasagne dish and normally do a whole head of broccoli. It doesn't matter too much if it there isn't enough to cover the bottom of the dish

Ok, It's lunch time and I am eating this incrediable meal. Thanks to you.
My additions, added a little olive oil to the butter when cooking garlic, then added 1/2 chopped red pepper.
Added 1/2 of tangy sour cream to mixture to get more sauce.
YYYYUUUUUUUUUMMMMMMMMMy.
I think this will work out to about 3-4 meals for me.
Thanks again.
Jo

Glad you like it Might have to try your version with the peppers an sour cream

Becky, this is now one of my favourite recipes, it makes 4 good servings and taste even better the second day.

I was looking for a recipe that was filling and tasted different than my other favourites and this one fit the bill perfectly.

Thanks again
Jo

My family loved this dish and I will definatley be putting it on my "regular" dinner list. I did mix in 1/2 cup sour cream at the end of baking like Jo-Ann did and it made it a bit more saucey.

Thanks Becky for a most delicious recipe.

For any and all readers of this yummy recipe, 180C is ~350F. Enjoy.

Hi, am about to put your yummy sounding chicken in my oven but I don't know if I should cover it with a lid or not? Thanks if you get this in time.

islesgirl.

Hi, sorry if this reaches you too late but no you don't need to put a lid on it Enjoy!

I've made this twice now! It is great!

Ok I have bone in chicken and was thinking I might make this in the crockpot. Your thoughts?