Post by Loupy on Nov 1, 2015 12:33:26 GMT -7
Curried Chicken and Broccoli Casserole
By Jessica Fisher @ goodcheapeats.com/
This freezer-friendly, curried chicken and broccoli casserole is fully homemade. No canned or packaged mixes. Just good, real food. Make one for now and one for the freezer. Instead of using canned cream soup, I make my own white sauce and doctor it up just the way mom did with mayonnaise, lemon juice, and curry powder. It sounds odd, I know, but it’s so delicious!
I also typically serve this with rice. My husband prefers it with less sauce. One son prefers it with less cheese. If you make it into small individual sized casserole dishes, you can customize each person’s dish.
Either size goes great in the freezer. Just double wrap the pan in foil once it’s cooled. Chill in the fridge and then pop it in the freezer. Thaw it before baking.
Preparation time: 15 minutes
Cooking time:35 minutes
servings: 6 to 8
INGREDIENTS
2 heads broccoli, cut into flowerettes
2 cups cooked, chopped chicken (about 2 breast halves)
1 batch Homemade Cream of Celery Soup for Cooking
1 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon curry powder
1 cup grated sharp cheddar cheese
1/2 cup panko bread crumbs
2 tablespoons melted butter
INSTRUCTIONS
Preheat the oven to 350.
Grease a 9×13-inch pan with nonstick cooking spray.
Steam the broccoli until tender.
Arrange the broccoli on the bottom of the prepared pan.
Layer the chicken over the broccoli.
In a mixing bowl combine the soup, lemon juice, mayonnaise, and curry powder.
Pour the sauce over the chicken.
Top with the grated cheese.
In a small bowl, combine the bread crumbs and butter.
Mix well and sprinkle over the top of the casserole.
Bake for 30-35 minutes or until the sauce is bubbly, the cheese is melted, and the crumb topping is toasted.
If freezing, allow the casserole to cool slightly.
Wrap, label, and chill in the refrigerator before freezing.
To bake, thaw completely before baking.
By Jessica Fisher @ goodcheapeats.com/
This freezer-friendly, curried chicken and broccoli casserole is fully homemade. No canned or packaged mixes. Just good, real food. Make one for now and one for the freezer. Instead of using canned cream soup, I make my own white sauce and doctor it up just the way mom did with mayonnaise, lemon juice, and curry powder. It sounds odd, I know, but it’s so delicious!
I also typically serve this with rice. My husband prefers it with less sauce. One son prefers it with less cheese. If you make it into small individual sized casserole dishes, you can customize each person’s dish.
Either size goes great in the freezer. Just double wrap the pan in foil once it’s cooled. Chill in the fridge and then pop it in the freezer. Thaw it before baking.
Preparation time: 15 minutes
Cooking time:35 minutes
servings: 6 to 8
INGREDIENTS
2 heads broccoli, cut into flowerettes
2 cups cooked, chopped chicken (about 2 breast halves)
1 batch Homemade Cream of Celery Soup for Cooking
1 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon curry powder
1 cup grated sharp cheddar cheese
1/2 cup panko bread crumbs
2 tablespoons melted butter
INSTRUCTIONS
Preheat the oven to 350.
Grease a 9×13-inch pan with nonstick cooking spray.
Steam the broccoli until tender.
Arrange the broccoli on the bottom of the prepared pan.
Layer the chicken over the broccoli.
In a mixing bowl combine the soup, lemon juice, mayonnaise, and curry powder.
Pour the sauce over the chicken.
Top with the grated cheese.
In a small bowl, combine the bread crumbs and butter.
Mix well and sprinkle over the top of the casserole.
Bake for 30-35 minutes or until the sauce is bubbly, the cheese is melted, and the crumb topping is toasted.
If freezing, allow the casserole to cool slightly.
Wrap, label, and chill in the refrigerator before freezing.
To bake, thaw completely before baking.