.jpg)
This was supposed to be yesterday's post (because it was last night's dinner) but I just didn't have time to type it all out. Remember, I blog between tantrums and yesterday was a tantrumastic day if ever! This is another one of Aunt Rachel's dishes, that is a favorite in this household. I didn't have the exact recipe but here is how I put it together and I thought it was quite nice.
1 large head of broccoli (chopped into
medium sized florets)
4 large chicken breasts
1 can condensed chicken soup
1 can of water (just use the soup can)
¾ cup of mayonnaise
Teaspoon curry powder
Teaspoon lemon juice
½ cup grated red cheddar
1 cup breadcrumbs
1 ounce melted butter
1. Bring water to a boil in a pot.
Throw in broccoli and boil for about 2 minutes. It should be very al- dente (or
you risk soggy broccoli in the dish and that’s just gross). Set it aside.
2. Bring the chicken breasts to a
boil then simmer until they are cooked through. About 20 minutes. Once the
chicken has cooled chop into chunks.
3. In a bowl mix the chicken soup,
water, mayonnaise, curry power and lemon juice until it is smooth and there are
no lumps. Add in the grated cheese and stir. Sounds yucky but really just go with it.
4. Using a lasagne type dish, cover
the bottom on the dish with the broccoli florets then toss in the chicken and
give it a little mix.
5. Pour the white soup/mayo
mixture over the chicken and broccoli. Mix the breadcrumbs in an ounce of
melted butter and sprinkle over the top. (I went breadcrumb crazy as you can
see from my photo).
6. Bake in oven at 180 C (160 C
fan/350F) for 40 minutes (until it looks deliciously golden).
