Ouma Noreen's Broccoli Chicken Bake

There's just something about using recipes from your mother or mother-in-law, for some reason they just taste better and bring back memories. We are all about making new memories so we loved using Ouma Noreen's Broccoli Chicken Bake recipe while adding some new ingredients.

This is so easy to make and you can play around with some of the ingredients. If you don't like mushrooms, leave the mushrooms out and use creamy chicken soup instead of mushroom soup.

What you need:

250g Broccoli broken in pieces

125g Mushrooms (diced)

1 can (425g) creamy mushroom soup

5 ml curry powder

250ml Mayonnaise

4 x Chicken fillets cut in pieces or one whole chicken, deboned and cut in pieces

125g melted butter or margarine

250ml bread crumbs

125 ml Cheddar Cheese

125 ml Mozzarella Cheese (or 250ml Cheddar cheese)

2 tsp Parsley (dry or fresh)

Paprika for garnishing


- Boil the broccoli in salt water for approximately 8 to 10 minutes. Don't overcook it. Drain


- Spice the chicken pieces with your choice of spices and fry in a bit of olive oil.

- Fry the mushrooms in a bit of olive oil or butter

- Prepare your Swift Baker Ring Pan with non-stick cooking spray

- Add a layer of the chicken, mushrooms and broccoli.

- Repeat

- Mix the soup, curry powder and mayonnaise and pour over the layered chicken

- Mix the melted butter (or margarine), bread crumbs, parsley and cheese.

- Sprinkle over the chicken and sauce.

- Place the ringpan on the Swift Baker Base and turn the gas to medium heat. Cover with

the Dome.

- Bake for approximately 25 to 30 minutes.

Garnish with a bit of Paprika and enjoy!

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