Friday, August 7, 2009

Curry Chicken Casserole

**The original recipe used Cambell's soups which become substituted with mayo, cream cheese & spice for flavor and cauliflower rice for density. This is what I consider straight up "comfort food." Just remember to take it easy on the cheese; a common staller. **

Slowly cook chicken cubes in the butter on low till just white, but slightly underdone.

While cooking sprinkle a pinch of curry, salt & pepper. While cooking the chicken, also cook the broccoli. Drain both and set aside.

In a small bowl hand mix the mayo, cream cheese, 2 tsp. of curry, lemon juice, dash of salt and garlic salt.

In a separate (larger) bowl, hand mix the cooked cauliflower rice* with 2 tsp. curry and the lemon juice and a dash of salt.

In a BIG bowl (I'm talkin' punch bowl sized) mix the curry cauliflower rice, chicken and broccoli and stir till well blended. Add the mayo/cream cheese sauce and fold in until everything is coated well.

Spoon mixture into a 5 qt. glass pan (no need to butter or spray) and top with the Xtra Sharp Cheddar.

Cook uncovered for apx. 45 minutes at 350 - Makes: 6 servings

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