Ingredients
You will need:
an oven - pre-heated to 375`
medium bowl
big spoon
A large glass casserole dish or a tin cake pan will work - but the glass kind works so much better!
5 boneless skinless chicken breasts
1 small jar of Hellmann’s Mayonnaise - 8oz
1 1/2 can of cream of chicken soup
2 nice heads of broccoli - use fresh broccoli - it tastes so much better. Frozen broccoli will end up mushy when your done. So if you have no teeth, then go for frozen!
curry powder
cheddar cheese - shredded is preferred
plain or italian bread crumbs - italian has a little more flava
Preparation
par boil your boneless skinless chicken breasts (par boiling means get h2o to a rolling boil, and drop in your chix breasts till they turn white for a minute or two) After you do this, let them cool and cube the chicken into small bites to later be spread in your casserole dish
chop your broccoli into bite sized pieces
take your 8oz jar mayo, your can and half of cream of chicken soup and mix them in your medium sized bowl
as your mixing, sprinkle several dashes of curry powder (if I were shaking it above the bowl, I would normally count 8 or 9 dashes/shakes)
lay your chopped broccoli in the bottom of your casserole dish so it covers the bottom completely
lay your cubed, par boiled chicken over the broccoli
take (what I like to call the “goo” - comparable…MAYBE…to an Allemande “mother sauce” ) and spoon it over the chicken - spread it over nicely so it covers the top, and gets in the cracks…mmm
sprinkle a gentle amount of breadcrumbs atop the “goo”
sprinkle cheddar cheese over the breadcrumbs
add a little more breadcrumbs
toss that baby in the oven for about 30-45 minutes, (nice melty crunchy top, bubbles of hot “goo” going through the chicken and broccoli)
Take out of oven and let cool, your ready to serve there Cheffie, so smile :)
