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This is a great way to use up leftover chicken or turkey. You can have this ready to serve in less than 1 hour.

Tony’s Curried Broccoli and Chicken Casserole
Ingredients

4 tbs. of butter (plus 2 tbs. to coat the baking dish)
¼ cup of flour
4 cups of milk
¼ tsp. of nutmeg
2 bay leaves
2 tbs. of curry powder
1 cup of mayonnaise
1 lemon (juice only)
6 to 8 cups of broccoli
2 cups of shredded cooked chicken or turkey
1 cup of grated cheddar cheese
1/3 cup of grated parmesan cheese
1/3 cup of bread crumbs
Salt to taste

Put oven to 400 degrees.

Firstly, you will need to make one batch of béchamel sauce:

Bring milk, ground nutmeg, bay leaves and black pepper to a gentle boil, and then remove from heat. In a sauce pan melt 4 tbs. of butter, when melted add ¼ cup flour, continuously whisk for approximately 2 minutes. You don’t want the flour to burn, but allow it to cook. Pour the heated milk into the butter and flour mixture (through a mesh strainer). Continue whisking until the béchamel thickens. (about 3 to 5 minutes). Remove from heat.

To make it “curried”: add 2 tbs. of curry powder (you can use mild to hot curry powder). Whisk till the sauce takes the colour of the spices. Add 1 cup of mayonnaise, the lemon juice, then whisk till well combined. At this point you will want to salt to taste your sauce, then put sauce aside.

Using about 2 tbs. of butter, grease an oven proof dish (11” x 9” works well), cover the bottom of the dish with the broccoli, then spread evenly the shredded cooked chicken, pour the béchamel allowing it to cover all of the broccoli & chicken. Sprinkle with cheddar, then parmesan and finally the bread crumbs.

Cook covered with foil for approximately 30 minutes. For the last 5 minutes of cooking, remove the foil and place under the broiler for 1 minute or so (or until the top is browned a little). You will want to let this dish sit for about 5 minutes before you serve it.

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