3 or 4 Chicken Breasts, skinned & deboned
¼ TSP Black Pepper
3 TBSP Olive Oil
1 bunch of Fresh Broccoli (about 10 oz. or more if you like)
2 – 10 oz. cans Fat Free Cream of Chicken Soup
½ Cup Mayonnaise
1 TSP Curry Powder
1 TSP Lemon Juice
1 Cup Grated Sharp Cheddar Cheese
Cut Chicken into 2” x 4” Pieces and sprinkle with pepper. Sauté slowly in oil over medium heat until white and opaque, about 6 minutes; drain.
Cook Broccoli until tender crisp, drain and arrange in bottom of buttered 7” diameter casserole dish. Place Chicken on top.
Mix soup, Mayonnaise, Curry, and Lemon Juice together. Pour over Chicken and Veggies.
Sprinkle top with Cheddar Cheese and bake uncovered at 375˚F (190˚C) for 30 to 35 minutes.
Serve over rice.
Note: You can use fat free or low calorie mayo, no one will never taste the difference. You can also use 1/4 cup fat free mayo and 1/4 cup fat free sour cream instead. I have found that adding some fresh lemon thyme adds a nice flavor.
Chop up a whole fresh red or yellow pepper (yellow hides in the sauce better for fussy kids), half an onion (chopped), and 1 or 2 cloves of garlic (minced) and throw it in with the chicken when you are sauteing it. Adds a bit more color and flavor to the dish.