INGREDIENTS:
8 chicken breasts (halves,
actually) or “equivalent” amount of chicken tenderloins, organic & boned
16-20 oz broccoli spears, organic, frozen or fresh
1 can cream of celery or
chicken soup (2 cans if you prefer more sauce)
(homemade cream of celery is lovely)
1 c mayonnaise (I like mayo
made with 100% avocado oil)
1 teaspoons curry powder
3 Tablespoons lemon (or lime)
juice, organic
Sharp cheddar cheese,
shredded
DIRECTIONS:
1. In casserole
dish that you will serve with, bake chicken at 350 (325 if using glass dish) for
30-45 minutes depending on chicken size.
2. Remove chicken,
cool and debone, reserving chicken juices in dish.
3. Cook broccoli
to desired doneness realizing that it will cook a teeny bit more after
assembling casserole.
4. Mix together
the soup, mayonnaise, curry and lemon juice.
5. Place cooked
broccoli in casserole dish.
6. Place chicken on
top of broccoli.
7. Cover with soup
mixture.
8. Sprinkle with
desired amount of cheese.
9. Bake 30 minutes
at 350. (325 if using glass dish)
Nice served with long-grain
brown and wild rice.
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