With only 10 minutes of prep needed, this classic chicken dish is the perfect weeknight meal. Chicken and broccoli smothered in a rich and deliciously creamy sauce. The bake is covered in strong mature cheddar and breadcrumbs. Once you taste this dish, it'll definitely be going on your list of go-to favourites.
Preheat the oven to 210c. Bring a medium pot of salted water to the boil on high.
Heat 1 tablespoon of olive oil in a large pan. Once hot, add the chicken, season with salt and pepper and cook for 7-8 minutes or until just browned and cooked through.
Meanwhile, add the broccoli to the pot of boiling water and cook for 3-4 minutes or until tender. Once done, drain and set aside - keep the pot out as you'll use it later.
Quarter the lemon and deseed. Using a large mixing bowl, add the condensed soup, milk, curry powder, mayo and the juice of all the lemon, mix until combined.
Add the chicken to a baking dish with the broccoli, then pour the sauce over. Layer the bake with the cheese, then breadcrumbs. Place in the oven and cook for 20-25 minutes, or until browned on top.
Meanwhile, using the broccoli pot, bring some salted water to boiling on high. When the bake is 15 minutes from being done, add the rice and cook on medium for 10-12 minutes. Once done, drain and set aside.
Divide the bake between 2 plates and serve with the rice on the side. Enjoy!
Serving Size 2
Servings 2