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Ready In15 m
Original recipe yields 4 servings
I had to do my a bit different since I didn't have any broccoli cheese soup, or any other cream soup that I could use. I first peeled and cut the potatoes and put them on to cook. Then I made my own THIN cream/white sauce to which I added a chicken boullion cube, fresh ground pepper, curry powder and about 1/3 cup shredded cheddar cheese. It was almost as easy as opening a can of soup. I cubed my leftover chicken breasts. I also cut the broccoli up into flowerettes, put them in a microwave safe dish and nuked them in the microwave for 2 minutes until crisp tender. I then added this and the cubed chicken to the sauce and heated it through. I spooned this over the mashed potatoes. Total cook time, 20-25 min. It turned out AWESOME!!!
This was very good, but it did need more flavor. I used one can of cream of broccoli soup and one can of cheddar cheese soup. I doubled the amount of milk. Next time (and there will definitely be a next time!!), I will add some shredded cheddar to the sauce and some salt. Overall, delicous!
I didn't follow the recipe exactly but what I did do was instead of the cheddar and broccoli soup I used fresh broccoli 32oz of Velveeta with 1 1/3 cup milk fired the chicken is some olive oil...not sure how much maybe 2 tbs and instead of potatoes I used egg noodles my whole family loved it, very tasty.