This is a modification of a recipe that Chris’ mom makes, a broccoli, chicken curry casserole. We both really enjoy it, but have been looking for a way to make it a bit healthier, and after a few versions of the sauce, I think we’ve come upon something that’s a good modification that doesn’t fundamentally change the flavor of the dish. A note about the sauce-I’m no fan of canned “cream of…” soups, but this recipe does call for them. If you have time, you can make a white sauce with some chicken demiglace in it instead. If you don’t have an extra hour for that, go with the soups.
2 heads broccoli
2 chicken breasts (about 1 lb)
1/2 cup mayo
1/2 cup greek yogurt (in the future, we’ll probably try this with 1/4 cup mayo and 3/4 cup yogurt)
2 cans cream of chicken soup (low sodium, if at all possible)
1 cup shredded cheddar cheese
Juice of 1 lemon
2 tbsp curry (or to taste)
Cube chicken, and brown it in a small amount of canola oil over medium heat. Preheat oven to 350 degrees. While the chicken cooks, trim the broccoli and cut into florets (peel and cube the stems too-they’re super tasty as well). Steam or boil the broccoli until al dente. When the chicken is browned, spread that, along with the broccoli into a 9×13″ pyrex pan. Mix remaining ingredients together, reserving about 1/2 of the cheese for the top. Pour sauce over broccoli and chicken. Cover with aluminum foil and bake for 30 minutes. Remove foil and allow cheese to brown, 10-15 minutes. We will usually serve with basmati rice.
Yep, it’s a casserole, but it’s quite tasty and a great dinner for a cloudy rainy day.