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A golden oldie retro recipe, still as popular as ever in our households! You can vary the amount of lemon juice and curry to suit your own family’s tastes.

This recipe requires a cooked chicken. You can cook your chicken in an aromatic, tasty stock containing onions, celery, garlic, carrots and herbs (and freeze the stock for a future soup) or your can roast it in the oven with garlic and herbs. As long as your chicken is cooked through, moist and tender, then you're A for Away!


Retro Chicken & Broccoli Bake


  • 600 g broccoli florets
  • 1 x cooked chicken, cooled
  • salt and ground white pepper
  • 1 x 410 g can cream of mushroom soup
  • 250 ml mayonnaise
  • 15 – 30 ml lemon juice (or to taste)
  • 15 – 30 ml mild curry powder (or to taste)
  • 4 slices white bread
  • 45 ml parsley sprigs
  • 30 ml butter, melted

Chef's hint: If you have more than 6 people to feed, add a punnet of white mushrooms that you've sliced and fried off in a little butter. And if you like a subtle sting to your food, add some dried chili flakes to the crumb mixture.


Steam or poach the broccoli until tender but not mushy and place in a large mixing bowl. Remove and discard the chicken skin and bones and flake the flesh into bite-size pieces. Add to the broccoli and season to taste with the salt and white pepper.

Whisk together the can of soup, mayonnaise, lemon juice and curry powder and pour over the chicken and broccoli. Mix lightly then transfer to a baking dish that’s been sprayed with non-stick spray.

Place the bread and parsley in a processor and pulse until you have coarse crumbs and add the butter. Pulse until the butter is mixed in then sprinkle the mixture over the top of the chicken mixture.

Bake in the oven, preheated to 180º C, until the chicken mixture bubbles up and the crumbs are golden and crisp.

Serve with tomato salad and brown rice.

Serves 6.