This is a recipe I was taught by my guardian twenty years ago fir the stove and oven, both of which I do not have. So I haad to figure out how to make it with nothing more than a George Foreman grill and a microwave. I think it tastes great both hot and at room temp. I'll try to remember the oven and stove top directions, but what is great about this recipe is that you can make it any way you like it.
I do not use traditional measures, so I use what I have- you'll see in the recipe.
- 1 8 oz. Can of cream of mushroom soap. Save the can.
- 1-2 boneless, skinless chicken breasts-cut into cubes or thin strips
- 1 large or 2 small defrosted pack. Of broccoli spears or the florets
- 3-4 slices of fresh bread, preferrably white bread-in 1/2x1/2 pieces
- 1/2-1 cup sharp chedder- slice thin or shredded. Set aside a handfull
- 3-5 tbls. Of butter or margerine
- Curry powder
- Garlic powder
- Salt and pepper to taste
- 1/2 -1 lemon for juice (optional)
- In a two quart microwavable bowl cook broccoli according to directions on package. If you like it on the softer side, like me, cook it until it still has a little bite. If you like it crisper, cook it less. Remember that it will be cooked more in the casserole. Salt the water just a dash.
- In another bowl mix together the can of mushroom soup and depending on your preference use the can to measure your mayonaise. I generally use about 2/3-3/4 of the soup can, this dependent on the amount of chicken and broccoli being used. Stir in the handful of cheese. Season with curry and garlic powder, salt and pepper- depending on your own tastes. I generally use 2 teaspoons of both the curry and the garlic powder. At this time you may add the lemon juice.
- While you have the seasonings out it is a good time to make an interesting marinade with the margerine/butter (if using butter try to have it softened, that is why I prefer margerine because it is easier to make it into the marinade). In a 1 gallon zipper bag, mix together the margerine with a dash of garlic powder, curry powder, and pepper, again to your taste. I find that margerine is already salty so to minimalize your salt try not to add any. I enjoy a bit more curry flavor so you'll notice that I layer it into almost every part of this recipe. If you have a stronger curry powder or are not a fan, just use it in the soup mixture.
- While the broccoli is cooking, take the chicken breast and either cut them into 1x1in. cubes or 1/8in. stripes (which I prefer). It is easier if the chicken is still slightly frozen. At this time season to taste with again a little of each seasoning. (*) Then you take the chicken and place it in the bag with the seasoned margerine. Massage the bag making sure you get each piece covered with some of the mixture. Let sit while taking care of the broccoli.
- *-If you want to use the stove to cook the chicken, place some of the seasoned margerine into a skillet and cook it til slighlty pink in center.
- By this time the broccoli should be finished. Drain it so that there is almost no extra moisture. Take the soup mixture and pour it over the broccali. Stirring well, cover with plastic wrap and place in microwave and cook it between 2-3&1/2 minutes. This step is a good way to flavor the broccoli, remember to stir this mixture so that the melted cheese is evenly spread out. Let sit till needed.
- While you take care of the broccalli, let your grill heat up. Place your chicken on the grill cooking it til there is only a little pink showing. This usually takes just a few minutes depending on if you cubed or sliced the meat.
- Take the bread and using a serrated knife cut the bread into 1/2in.x1/2in. cubes. Also prepare the cheese, if it was not already shredded try to do that before you start. I prefer taking a block of cheese and slicing it into thin slices. It makes it easier to cover the casserole without using more cheese than what is needed to.
- In a rectanglar microwaveable casserole dish, place the chicken on the bottom. On top of that layer the broccoli and soup mixture, spreading it out as even as possible. Next, sprinkle your fresh bread cubes, then on top of the whole thing place the cheese.
- I suggest you do not cover with plastic wrap, because you want the micowave to dry out the bread crumbs so that they will absorb the extra oil from both the soup mixture and the cheese. (**) I generally place it in the microwave for about seven to nine minutes. This is so that everything is at the same temp. and that if the chicken was not fully cooked, it will be now.
- **- If you are using an oven, preheat at 375 degrees. Place it in an oven-proof casserole dish in the same order. The difference is that you cover with tinfoil for the first twenty minutes, then continue baking for twenty to thirty minutes. This will help to crisp up the bread crumbs and cheese.
- You may need to experiment a little to get it to the best version for your own taste.
|Amount Per Serving||%DV|
|Serving Size 229g|
|Recipe makes 2 servings|
|Calories from Fat 444||69%|
|Total Fat 50.44g||63%|
|Saturated Fat 30.13g||121%|
|Trans Fat 0.0g|
|Total Carbs 38.94g||10%|
|Dietary Fiber 1.9g||6%|