Chicken Broccoli Casserole

"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!"
 
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photo by Cassie Hunsicker photo by Cassie Hunsicker
photo by Cassie Hunsicker
photo by Cassie Hunsicker photo by Cassie Hunsicker
Ready In:
2hrs 20mins
Ingredients:
7
Yields:
1 casserole
Serves:
6-8
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ingredients

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directions

  • 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.
  • 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.
  • Pick all white meat (breast, and wings) off of chicken once cooled. Chop chicken and broccoli into small cubes.
  • 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.
  • 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.
  • Pour curry sauce over the casserole. Sprinkle croutons around the edge of the casserole. Bake for 20-25 minutes.
  • Sprinkle casserole with shredded cheese when finished baking. Cover with aluminum foil until cheese has completely melted. Serve and enjoy!

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RECIPE SUBMITTED BY

Cooking is my ultimate therapy. My ultimate dream is to open up my own restaurant and catering bsuiness. I absolutely love different cultures and traditions; they majorly interest me. I am Spanish and Native American, so my cooking is partially influenced by my heritage. The most exciting thing about cooking is trying out new recipes.
 
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