Monday, November 30, 2009

Grandma Sandy's Chicken Broccoli Casserole

This was a family favorite when I was growing up. Now my family loves it. Dallin and Amanda cheered last night when they found out what we were having. Emily doesn't like anything with sauce, so she was only excited when I picked the broccoli and chicken out of the sauce. Serve this with brown rice and a nice green salad. I have modified my Mom's original recipe to make it a little more healthy.

Chicken Broccoli Casserole

Cover the bottom of a 9 x 13 pan with bite size pieces of broccoli (about 2 cups) (I buy the big bag of pre-cut and washed broccoli from Costco. You still need to cut it up a bit.)

Put about 2 Cups, or 2 chicken breast of cooked chopped chicken on top of the broccoli

Mix in a bowl:

1/2 Cup lite Mayo
1 Can cream of chicken
1-2 teaspoons curry
1 T lemon juice

Put mixture on top of broccoli and chicken

Sprinkle with 1/2 Cup grated cheddar cheese

Sprinkle 1/2 bread crumbs on top of the cheese (just cut up some bread)

Drizzle 1 Tablespoon melted butter on top

Bake in 375 degree oven for about 20 minutes. Do longer if you like your broccoli mussy.

Serve over Brown rice

Spinach Salad with pears, pinenuts and white cheddar

2 Cups baby spinach
1 pears diced
1/4 Cup pinenuts toasted lightly (in a frying pan til you see brown on them)
Couple Tablespoons of roughly chopped aged white cheddar

Balsamic dressing

3 T olive oil
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons red wine vinegar
1/2 teaspoon salt

Mix well and drizzle over salad just before serving (you may not need all of the dressing)

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