February 16, 2011 7:08 AM
Chicken Broccoli Curry Casserole
Between rehearsing for Very Special Arts and dribbling through Special Olympics basketball, our kids have been keeping us pretty busy on school nights. So I'm looking forward to making a "real" dinner tonight - something that means a long time in the kitchen preparing and the reward of seeing my family enjoy one of their favorite meals.
My son-in-law Kip has included this in what he affectionately calls Momma C's heart-stopping meals. Recommended for occasional use only :) - and I don't follow recipes religiously anymore, so some amounts are approximate. My recipes are big to feed a lot of people. You could halve, or make this amount and use two casserole dishes - one to give to someone or to freeze.
Chicken Broccoli Curry Casserole*Chicken - I prefer to simmer and shred the meat from 2 whole chickens, but if I'm in a hurry I simmer a package or two of chicken breasts. (Add add salt, pepper and other poultry spices to water.) The whole chickens are not only more frugal, but the chicken meat is more tender and I like the meditative process of harvesting the meat from the bones.
*Fresh broccoli - I buy the huge bag at Costco and steam very lightly.
*1 tsp. black pepper
*2 cans cream of chicken soup (or if you don't have on hand, cream of mushroom)
*1 cup mayonnaise (or you can cut with yogurt or sour cream)
*2 tsp lemon juice
*4 tsp. curry powder
*2 cups shredded cheese (cheddar or I like the Mexican style blend from Costco)*Steam broccoli briefly, rinse under cold water and line bottom of casserole dish.
*Layer shredded or cut chicken next (I've done both and shredded is better)
*Sprinkle with pepper
*Mix together the soup, mayo, lemon juice and 1/2 cheese
*Sprinkle with remaining cheddar.
*Freeze immediately or
*Bake for about 30-45 minutes at 350 degrees.
I serve with rice. And I recommend making plenty as my kids loved leftovers!
