This recipe is a different take on an old classic. It is mild yet spicy, creamy and crunchy, and an all around crowd pleaser! My Jaynes family counterparts might notice that I have adapted the recipe a bit to make it more of a weeknight meal instead of a rich 'Sunday's only' type meal. This recipe does require some prep time, but I did add some shortcuts! I hope you all try it and tell me how it turns out!!
Curried Chicken and Broccoli Casserole
4 chicken breast cooked and seasoned with salt, pepper, garlic and onion powder. Shred into bite size chunks (shortcut- buy an already cooked rotisserie chicken from your grocery store!)
1-1/12 lbs of fresh broccoli roughly chopped, I even include the stems. Cook how ever you like until tender but still firm. (shortcut- buy a bag or two of frozen broccoli)
8 pieces of white bread toasted and buttered on both sides and cut into 1 inch squares
Curry Sauce:
4 c milk
4 T flour
4 T butter
1 t salt
1 1/2- 2 t curry powder (according to taste)
2/3 cup mayo
2/3 cup of any mild flavor shredded cheese (I like Colby/jack)
Melt the butter in a medium sauce pan over medium heat, whisk in flour. Cook until golden and bubbly 2-3 min. Slowly add the four cups of milk while whisking. Turn up heat to med high and bring to a boil. Reduce heat back to medium. Keep your eye on this and stir frequently, because this is where I often burn the sauce. Add salt, and curry. When sauce thickens (this could take 10 minutes) turn off heat, add mayo and cheese. Stir until it is all melted. Taste and then add any extra seasoning you think it may need.
(**If you would like to make the sauce richer and creamier you can reduce the milk to 3 cups and then when you add the mayo and cheese also add a cup of half and half.)
In a greased 13x9 pan layer in order: 1/2 of the broccoli, 1/2 of the chicken, then 1/2 of the bread cubes. Cover with half the sauce. Repeat. Cover and cook for 30 min. Remove cover cook for another 15 min.
Let cool for 10 min. Serve with rice and enjoy!
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