Curried Chicken & Broccoli Casserole

  • 2 T. canola oil
  • 1 large boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 large broccoli crowns, broken into bite-sized pieces
  • 2 c. milk
  • 1 T. cornstarch
  • 1/2 c. mayonnaise
  • 1 tsp. lemon juice
  • 2 tsp. curry powder — choose your favorite variety
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. grated cheese

Preheat the oven to 350° F and spray a large round casserole dish lightly with cooking spray.

Heat the canola oil over medium-high heat in a nonstick skillet. Brown the chicken. When the chicken is lightly-browned, add the broccoli and sauté until it is crisp-tender, about 5 minutes. Carefully add the chicken and broccoli to the prepared casserole dish and set aside.

To prepare the sauce, heat milk in a saucepan over medium heat. Mix the cornstarch with a little cold water. When the milk begins to simmer, add the cornstarch, whisk briskly and constantly, and cook until slightly thickened. Remove the pot from the stove, then add the mayonnaise, lemon juice, curry powder, salt, and pepper. Stir until smooth.

Pour the sauce over the chicken and broccoli in the casserole dish and sprinkle the top of the casserole dish with the grated cheese. Bake in the preheated oven until the cheese is melted and bubbly, about 30 minutes. Serve hot over rice or noodles.

  • Yields: 4-6 servings
  • Preparation Time: 45 minutes

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