Chicken Broccoli Casserole

Cassie Hunsicker's Note:

I really love this recipe because my mom used to make it for me as a kid. It originated from my great-grandfather on my dad's side. This recipe has been passed on from generation to generation, and I'm proud to be the next one!

• Total Time: 2 hrs 20 mins
• Prep Time: 2 hrs
• Cook Time: 20 mins

Ingredients:

Serves: 6-8

Yield: 1.0 casserole

• 1 young roasting chickens (about 5 lbs.)
• 2 lbs fresh broccoli (about 3 stalks)
• 1 cup cheddar cheese (shredded)
• 2 tablespoons curry powder
• 2 cups mayonnaise
• 1 cup milk
• 1 ½ cups croutons

Directions:

1. Rinse and remove organs from young chicken. Bring to a boil, and reduce heat. Cook for 1.5 hours. Scoop off chicken fat as it cooks. Add water as needed.
2. After chicken cools, cut about 2 inches off of the bottom of the broccoli stalks. Bring broccoli to a boil in leftover chicken broth, and cook until tender when pierced with a fork.
3. Pick all white meat (breast, and wings) off of chicken once cooled. Chop chicken and broccoli into small cubes.
4. Preheat oven to 350 degrees. Grease 8 inches x 11 inches pan with butter. Put chopped chicken at the bottom, then layer with the chopped broccoli. Put another layer of chicken and then another layer of chopped broccoli.
5. Prepare the curry sauce. Mix 2 cups of mayonnaise, 1 cup of milk and about 2 tablespoons of curry powder together in a small bowl. Make sure it has the consistency of thin yogurt.
6. Pour curry sauce over the casserole. Sprinkle croutons around the edge of the casserole. Bake for 20-25 minutes.
7. Sprinkle casserole with shredded cheese when finished baking. Cover with aluminum foil until cheese has completely melted. Serve and enjoy!