This recipe comes to us from the Vanderwoud family and has become one of our favourites.

Broccoli Chicken

• 1 kg frozen broccoli, chopped
• 4 chicken breasts cut in strips or chopped in cubes
• 2 cups chicken stock – see notes below to make without chicken stock
• 4 tablespoons flour (if gluten free use rice flour)
• 1/2 cup mayonnaise
• 1 teaspoon lemon juice
• 1 tablespoon curry powder
• 1 cup shredded cheddar cheese

Method:

Lightly oil 9 x 13 casserole dish.  Spread broccoli in dish.  Saute chicken in oil until light brown.  Set aside.  In saucepan wisk flour, chicken stock, mayonnaise, lemon juice and curry powder together.  Bring to a boil.  Pour over the broccoli.  Top with the chicken.  Sprinkle on cheddar.  Wrap and Freeze.  If eating right away bake at 350 for 35- 45 minutes until bubbling and broccoli is tender.

To bake – thaw and bake at 350 for 35-45 minutes.

Serves 6.

** Read Notes**

Notes:

• 2  bags of Costco fresh broccoli in the 2lb size makes 3 recipes.  To use place half a bag of broccoli in 8 cup glass measurer with 1/4 cup water.  Cook on high 4 minutes.  Repeat until all broccoli is steamed and divide between 3 pans.
• To make 3 recipes I used 1 kg frozen chicken breast and sliced into cubes while partially frozen.  I placed a little flour in a bag and tossed the meat to lightly coat.  Then stir fry in hot oil a little at a time.  Once all the meat is done set aside.  Instead of using chicken stock I added 10 cups water to the drippings in the sauce pan and added 5 x the remaining sauce ingredients .   Stirring with a wooden spoon to loosen the drippings into the sauce.  Bring to a boil and simmer until thickened.  Let cool completely.  Divide over the 3 casserole dishes, top with diced chicken and cheese .  Wrap well to freeze.   Thaw in fridge a day or two ahead of time.  A very cold casserole will take longer than 45 minutes probably 1 hour or a little more.