CHICKEN AND BROCCOLI CURRY AU GRATIN
Submitted by: Jodi T of Jackson, MO
I make this all the time. If you like curry, it's wonderful.
1/4 cup margarine
1/4 cup chopped onion
1/4 cup flour
1 tsp. salt
1/2 tsp. curry powder (more if you love it!)
dash of pepper
8 oz. shredded Monterey Jack cheese
1 (4 oz.) can sliced mushrooms
1 (13 oz.) can evaporated milk
1 (10 oz.) pkg. frozen broccoli spears, cooked and drained
1 chicken, cooked, skinned and cut into large cubes {I use boneless, skinless, chicken
breasts}
Melt butter in skillet. Sauté onions until transparent. Remove from
heat. Stir in flour, salt, curry powder and pepper. Drain mushrooms, reserving the liquid.
Add enough water to the mushroom liquid to make 1/2 cup liquid. Gradually stir into flour
mixture in skillet. Blend in evaporated milk until smooth. Add mushrooms. Cook and stir
over medium heat until sauce begins to thicken. Arrange broccoli spears and chicken on
bottom of a 13 x 9" baking dish. Pour sauce over top. Then top with the shredded
cheese. Bake at 375º F for 20 minutes, or until bubbly around edges.
Cool 15 minutes before serving. Makes 6 servings. You may
substitute fresh broccoli for the frozen if desired. If you hate to stew a chicken as much
as I do, you could also cook boneless parts and cut into cubes. This recipe is quick and
easy. One of those no fail things. Next time you cook chicken, cook extra and have the
meat in the freezer. Then it would be a REALLY quick dish! And save any left-over
chicken for this until you have enough.
Know someone who
would appreciate this recipe?
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