Sunday, November 6, 2016

A Hearty Casserole for Autumn

This is a casserole my mom made a lot growing up. I'm not sure where she got it, but judging by the design on the recipe card, it dates back at least to the late 80s in Germantown, where my days in kindergarten were punctuated by afternoons at Love Is A Hug Preschool and trips to see Miss Gratia at the public library.  We always used Campbell's Cream of Chicken Soup growing up, but since Celiac's disease now runs in my family, I am posting some modifications below.  Check it out and see if your family doesn't love it, too!

Chicken Broccoli Casserole

1 package of chopped broccoli, chopped and drained
2 whole chicken breasts (1 whole fryer or 3 lb legs/thighs cooked*
2 tsp lemon juice
1 can of cream of chicken soup (or gluten free)
1/2 tsp curry powder
1/2 cup mayonnaise
1/2 cup (20 oz) sharp cheddar
1/2 cup regular or gluten free bread crumbs

Remove skin and bones from cooked chicken and cut into large pieces. In bottom of 2 quart casserole dish, place cooked/drained broccoli. Cover with chicken pieces.

Mix lemon juice, soup, curry, and mayonnaise. Pour over chicken and broccoli.

Cover with cheese and top with bread crumbs. Bake for 350 degrees for 1 hour or until bubbly.

A Note From Bethany...
*Turkey may be substituted.