Broccoli Chicken Casserole III

SUBMITTED BY: ROCKY99 PHOTO BY: Traci B's Kitchen

"I loved this recipe as a kid. I would eat the leftovers cold, and I was a picky eater back then! Chicken and broccoli with noodles in a creamy sauce. The olives are a key ingredient."

PREP TIME	45 Min
COOK TIME	30 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

2 cups sour cream
1/4 cup grated Parmesan cheese
1 cup shredded Cheddar cheese
salt and pepper to taste
1 clove garlic, crushed
2 tablespoons butter
1 (8 ounce) package wide egg noodles, cooked
1 pound cooked, cubed chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sliced black olives
2 heads broccoli, cut into florets
1 teaspoon curry powder

READ REVIEWS (64)

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, combine the sour cream, Parmesan cheese, Cheddar cheese, salt, pepper and garlic and mix together. In a large bowl, stir butter into noodles, then stir in sour cream mixture.
In a third large bowl combine the chicken, soup, olives, and broccoli and mix together; add this mixture to the noodle mixture and mix all together. Spread mixture into a 9x13 inch baking dish and sprinkle with curry powder.
Bake at 325 degrees F (165 degrees C) for 30 minutes.

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REVIEWS

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Reviewed on Jan. 7, 2005 by Charli-Girl

OMG! This was the best tasting casserole EVER. The olives is what gives it that special flavor. I reduced the amount of sour cream for my husband and I also added mushrooms! I steamed the broccoli and mushrooms first. Instead of cubing or cutting the chicken, I used the Cuisinart (every chef should have one!). It shredded the chicken and the consistency in the dish was flourished in every bite. I also used the Cuisinart for the steamed mushrooms and the olives. I totally nixed the curry because I heard many bad things about it; the taste and smell and read one review about how they had to throw it out. I also found a suggestion to put smashed croutons on top. My husband and I couldn't stop eating it and my daughter even had 2nds! Be careful, it's addicting! We froze the leftovers and Lisa is right, the leftovers are even better. I gave some leftovers to my Mother-in-Law and freind at work and they just couldn't stop talking about how good it was. Make it today! YUMMY!!!!

8 users found this review helpful

Reviewed on Apr. 4, 2006 by MelissaSmith

After reading others' advice, I ended up leaving out the curry and cooking the pasta separately to serve the casserole on top of. I also substituted cream of mushroom soup since others mentioned liking mushrooms in it. I wish I had used frozen broccoli - the fresh broccoli did not cook in 30 minutes. I ended up having to cook it for another 20 minutes covered. Overall, it's a really tasty recipe!

6 users found this review helpful

Reviewed on Jan. 25, 2005 by ARATMARIE

My family really enjoyed this. I did end up putting 1/2 cup parmesan cheese, and I also added sauteed mushrooms. I think that added a lot of flavor. Next time I'll put 2 cloves of garlic. Thanks!

5 users found this review helpful

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