Every family has "that" casserole that may not sound so great but is absolutely genius when you taste it. In my family, it's our curried broccoli chicken. Few things make me so happy after a long day, and while this is a family staple that's been passed from cook to cook, the basic recipe is always comfortingly familiar.
We all have a few variations on this theme, but here goes it:
14 boneless, skinless chicken tenders, cooked
2 crowns broccoli, chopped into florets and steamed
2 cans cream of chicken soup, condensed
Juice of 1 large lemon (to taste)
1 c. mayo
1 c. sour cream
1 c. parmesan cheese
Curry powder to taste
Big crock of steamed rice (10-15 cups, depending on how much your crowd likes rice.)
Mix soup, lemon juice, mayo, sour cream, cheese, and curry powder to form a sauce. Arrange broccoli and chicken in greased 13 x 9 pan, and pour sauce over top. Bake in 350 degree oven for 35-45 minutes or until bubbly. Warning: This is going to be cheesy and creamy.
Serve chicken mixture over rice, perhaps with a lovely green salad. Yum!! Sometimes, I vary this recipe a bit and add in other mixed veggies (carrots, peppers, and spinach, for example). Other times, I use lower fat mayo and sour cream and soup mix. Sometimes, we eat it with brown rice or over noodles. You get the idea--curry, lemony delight....can't go wrong.
My recommendation: Enjoy this dish and its many variations, and get some fresh curry powder! This will be one of those family favorites you won't be able to stop eating. Enjoy.
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