Mmmm Monday: Cheesy Chicken and Broccoli Casserole


Saturday R and I processed a batch of roosters. All together we dispatched 6 roosters in just over 2 hours with the help of some courageous friends. The final product was 6 birds for the freezer weighing anywhere from 3.5-6lbs. Just the right size for a meal! Just to be sure the quality was excellent (which of course it was!) we cut one up into pieces and roasted it over the open fire using a masala sauce. Delicious! The meat was moist and tender and it was by FAR the freshest chicken I'd ever eaten. Not surprisingly, I've still got chicken on the brain. So, our first segment of Mmmm Monday will feature one of my all time favourite chicken recipes.

Cheesy Chicken and Broccoli Casserole
8 pieces of chicken- cut up
2 heads broccoli
1 can cream of mushroom or cream of chicken soup
1/2 cup of mayonnaise
1 cup of cheese (any hard cheese will do)
1/2 Tbsp curry powder
 bread crumbs

Steam the broccoli and place in a 9x13 pan. The bright green of the broccoli is a sign of the high vitamin D content. Using a skillet or large frying pan, brown the chicken until it is tender. Cut it into bite size chunks. I prefer using breast meat as it is easier to cut up. Place chicken on top of broccoli and set aside. Mix the condensed soup, mayonnaise, 1/3 cup of cheese and the curry powder together. You should be able to spread this mixture over top of the chicken and broccoli. Place bread crumbs (buttered tastes yummy but unbuttered is healthier) on top and cover with remaining cheese. Bake at 350 for 1/2 hour. The smell is incredible! Enjoy.