Chicken and broccoli bake

Chicken, broccoli and tasty cheese are a divine combination in this mouth-watering pasta bake. Fresh green salad or steamed vegetables would make the perfect accompaniment to this dish.

  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Chicken and broccoli bake
  • 2 cup short pasta
  • 2 tablespoon olive oil
  • 5 chicken thigh fillets, cut into chunks
  • 1 finely sliced onion
  • 1 head broccoli, blanched, cut into florets
  • 420 gram can leek or mushroom soup
  • 1/2 cup sour cream
  • 2 teaspoon curry powder
  • 1/2 cup dry breadcrumbs
  • 1/2 cup grated tasty cheese
  • green salad or steamed vegetables, to serve


Chicken and broccoli bake
  • 1
    Preheat oven to 200°C. Spray a 12-cup casserole dish with oil. Cook pasta following packet instructions. Drain well.
  • 2
    Meanwhile, heat half oil in a large, non-stick frying pan on high. Cook chicken 5-6 minutes, until golden-brown. Transfer to bowl. Heat remaining oil in same pan and sauté onion 3-4 minutes, until tender.
  • 3
    Add broccoli, soup, sour cream and curry powder, stirring to combine. Mix chicken and pasta through. Spoon into casserole dish. Cover with foil. Bake 15 minutes.
  • 4
    Remove foil, sprinkle with breadcrumbs and cheese. Bake a further 10-12 minutes, uncovered, until golden. Serve with green salad or steamed vegetables.

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