I'm a little surprised that it's taken us this long to write up this recipe... It's pretty much the go-to casserole in our family. This is the original recipe from mom:
2, 10 oz packages frozen broccoli
4 whole chicken breasts
Sauce
1 can cream of chicken soup
3/4 cup mayonnaise
1/3 cup fat-free evaporated milk (any milk will work)
1/2 teaspoon curry powder
1/2 cup grated cheddar cheese
1 teaspoon lemon juice
Topping
1 Tablespoons melted butter
1/2 cup dry bread crumbs
1. Grease a 9" x 13" pan. Barely cook and drain broccoli. Spread broccoli in pan and lay
chicken pieces on top.
2. Mix sauce ingredients and spread on top of chicken.
3. Melt butter and mix in dry bread crumbs. (Whole wheat crumbs will work just as well
without butter.) Sprinkle on top
4. Bake at 350° for 30 minutes.
Susie and I have altered it a bit. We've been using fresh broccoli cut up into smaller pieces, and boiling it for about 5 minutes. We also use shredded chicken, instead of whole chicken breasts. I think we just like it to be a little more casserole-like.
Just serve it on top of rice, and it's amazing!
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sunday, August 7, 2011
Friday, July 29, 2011
Abdullah's Curried Chicken - Dar-es-Salaam, Tanzania
This recipe is from my husband's mom. When she was a teenager, she spent two years living with her family in Dar-es-Salaam, Tanzania. This dish came from there, and it is mighty tasty!
Saute 1/4 c butter, 1 large onion quartered, then quartered again, 6 stalks of celery sliced in 1/2" pieces til tender. Stir in 2 tsp (or so) curry powder, 1 tsp salt and 1/4 cup flour. Remove from heat. Gradually stir in 2 cans chicken broth. Heat to boiling, stirring constantly. Boil for 1 minute until thickened. Stir in 2 cups cubed cooked chicken (I like to use shredded chicken from a rotisserie chicken). Heat through. Serve over rice (about 3 cups).
Toppings:
Chopped or sliced hard boiled eggs
Peanuts*
Raisins*
Bananas*
Mandarin oranges*
Grated cheese*
Chutney
Tomatoes*
Coconut
Some of these toppings may seem a little strange, but I guarantee you if you try them, you will love them. The starred ones are the ones I use most often (mostly because they're ingredients I have on hand), but try any combination of them!
Saute 1/4 c butter, 1 large onion quartered, then quartered again, 6 stalks of celery sliced in 1/2" pieces til tender. Stir in 2 tsp (or so) curry powder, 1 tsp salt and 1/4 cup flour. Remove from heat. Gradually stir in 2 cans chicken broth. Heat to boiling, stirring constantly. Boil for 1 minute until thickened. Stir in 2 cups cubed cooked chicken (I like to use shredded chicken from a rotisserie chicken). Heat through. Serve over rice (about 3 cups).
Toppings:
Chopped or sliced hard boiled eggs
Peanuts*
Raisins*
Bananas*
Mandarin oranges*
Grated cheese*
Chutney
Tomatoes*
Coconut
Some of these toppings may seem a little strange, but I guarantee you if you try them, you will love them. The starred ones are the ones I use most often (mostly because they're ingredients I have on hand), but try any combination of them!
Friday, June 10, 2011
Chicken Salad w/ Blue Cheese and Grapes
This is an amazing summer dish! Seriously, the most time consuming part is cooking the chicken (and I shredded it).
Ingredients
2 small heads Boston or Bibb lettuce, torn into pieces
4 stalks celery, sliced on the diagonal
1/2 red onion, finely chopped
2 cups (about 1/2 pound) green grapes, halved
3 ounces blue cheese, crumbled
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
kosher salt and pepper
1 3 1/2- to 4-pound rotisserie chicken, meat thickly sliced
Directions
In a large bowl, combine the lettuce, celery, onion, grapes, and blue cheese.
In a small bowl, whisk together the lemon juice, vinegar, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Divide the salad and chicken among plates. Serve with the vinaigrette.
I definitely didn't go hardcore, I just put lettuce in bowls and spooned everything on top. Super simple, a nice light summer dish!
Ingredients
2 small heads Boston or Bibb lettuce, torn into pieces
4 stalks celery, sliced on the diagonal
1/2 red onion, finely chopped
2 cups (about 1/2 pound) green grapes, halved
3 ounces blue cheese, crumbled
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
kosher salt and pepper
1 3 1/2- to 4-pound rotisserie chicken, meat thickly sliced
Directions
In a large bowl, combine the lettuce, celery, onion, grapes, and blue cheese.
In a small bowl, whisk together the lemon juice, vinegar, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Divide the salad and chicken among plates. Serve with the vinaigrette.
I definitely didn't go hardcore, I just put lettuce in bowls and spooned everything on top. Super simple, a nice light summer dish!
Monday, May 9, 2011
Chicken Couscous Salad
This was a pretty easy dish to make, the most time consuming part was chopping the ingredients. I made it for Susie's family as a main dish, but I think it would be better as a side dish... Maybe with some falafel!
Salad:
1 1/4 cups fat-free, less-sodium chicken broth
1 (5.7-ounce) box uncooked couscous
1 1/2 cups cubed cooked chicken (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup diced radishes (about 3 large)
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
Dressing:
1/4 cup white wine vinegar
1 1/2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
Salad:
1 1/4 cups fat-free, less-sodium chicken broth
1 (5.7-ounce) box uncooked couscous
1 1/2 cups cubed cooked chicken (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup diced radishes (about 3 large)
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
Dressing:
1/4 cup white wine vinegar
1 1/2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
Wednesday, March 30, 2011
Ranch Cheddar Chicken
The first recipe! Susie actually made this first for her kids (I did the research though). The first night it didn't go over very well, but when the kids had it as leftovers, they ate it all up. I've also made this for my boyfriend, with some changes.
Ranch Cheddar Chicken
Ingredients:
¼ Cup Ranch Dressing
1 T Flour
¼ Cup Sharp Cheddar Cheese, shredded
¼ Cup Parmesan Cheese, grated
4 Boneless, skinless chicken breasts
Combine flour with ranch dressing in shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Sprinkle cheeses on chicken. Bake at 375 degrees for 25 minutes or until juices run clear.
When I made this for my boyfriend, he didn't have flour in his apartment. He did have bread crumbs though, which worked really well. This has turned into one of those recipes where you don't have to measure anything... Thicken dressing, coat chicken, load chicken with a TON of cheese, and bake until done. Super easy, and the ingredients are always in the kitchen.
Ranch Cheddar Chicken
Ingredients:
¼ Cup Ranch Dressing
1 T Flour
¼ Cup Sharp Cheddar Cheese, shredded
¼ Cup Parmesan Cheese, grated
4 Boneless, skinless chicken breasts
Combine flour with ranch dressing in shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Sprinkle cheeses on chicken. Bake at 375 degrees for 25 minutes or until juices run clear.
When I made this for my boyfriend, he didn't have flour in his apartment. He did have bread crumbs though, which worked really well. This has turned into one of those recipes where you don't have to measure anything... Thicken dressing, coat chicken, load chicken with a TON of cheese, and bake until done. Super easy, and the ingredients are always in the kitchen.
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