Chicken and Broccoli Casserole with Creamy Curry Sauce

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Does anything beat comfort food?

Or even just...food.  I love food (hence the blog).

I've said it before and I will say it a thousand times mores if you let me...I love the cookbooks by the Best of Bridge.  My grandmothers used them, my mom uses them, and I use them.  If you are also a fan of that series, you may recognize this recipe as the 'New Classy Chicken,' which is a remake of the former 'Classy Chicken' recipe that my grandmother used to make.  The new version lightens up the calorie and fat factors substantially.

This is really really easy, and really really tasty, and you may even already have all of the ingredients in your fridge.  It's also another meal that brings back good memories, because my granny would sometimes make it for my family for Sunday dinners (it works well for The Hubby and me for a weeknight or a Sunday meal too).  We totally fiend for a great curry sauce in our house, and if you are the same way, you will find that this casserole really satisfies that craving.  I love it paired with a jasmine or basmati rice.

I hope you enjoy it as much as we do!

Using my granny's old Corningware is only fitting while making one of the recipes that she loved.

Chicken and Broccoli Casserole with Creamy Curry Sauce

Serves: 4 - 6

Ingredients

• 1 1/4 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 3 cups broccoli florets
• 1/4 cup all-purpose flour (I used Bob's Red Mill gluten-free all-purpose flour)
• 2 teaspoons curry powder
• 1 cup low-sodium chicken broth
• 1/2 cup skim or 2% milk
• 1/2 cup plain yogurt
• 1/2 cup light mayonnaise
• 1/2 cup shredded aged cheddar cheese
• 1/2 cup dry bread crumbs (I used gluten-free bread crumbs)
• 2 teaspoons butter, melted
• Rice (cooked, to serve the casserole on top of)

Directions
Preheat oven to 350F.  Place chicken on a plate and season with salt and pepper.  In a large pan, heat the olive oil over medium heat.  Saute the chicken in the pan for 5 - 7 minutes, or until browned and no longer pink inside.

Lightly grease a shallow 9x9 baking dish or any dish large enough to hold the chicken in a single layer.  Transfer the chicken to the baking dish.

Meanwhile, in a large pot of boiling salted water, cook broccoli for 1 minute.

Drain right away and spoon the broccoli over the chicken.

In a large bowl, whisk together the flour, curry powder, and broth, making sure there are no lumps.  Stir in the milk, yogurt, and mayonnaise.



Pour the sauce over the chicken mixture.

Sprinkle the chicken mixture with the cheddar cheese.



In a small bowl, toss the bread crumbs with the melted butter, and sprinkle over the chicken mixture.

Bake for 30 minutes, or until the sauce is bubbling and the top is golden brown (letting sit for 5 minutes or so after it comes out of the oven).  Cook rice according to package directions and keep warm until the casserole is ready.



Serve the chicken and broccoli casserole on top of the rice.  Enjoy!

Recipe Source: Best of Bridge