CHICKEN BROCCOLI CASSEROLE
SERVES 4-6 / PREPARATION: 20 MIN / COOKING: 45 MIN
Our version uses coconut milk and fried mushrooms in a lighter take on traditional chicken broccoli casserole.
SAUCE
30ml (2T) olive oil 250g brown mushrooms, sliced 10ml (2t) roasted curry powder 15ml (1T) flour
1 can (400g) coconut milk 60ml (¼c) plain yoghurt
30ml (2T) mayonnaise salt
CASSEROLE 350-400g broccoli (long-stem or regular), broken into smaller florets 1 whole cooked chicken, deboned and coarsely shredded 125ml (½c) grated cheddar cheese TO SERVE side dish of your choice
Preheat the oven to 180°C. Grease a medium ovenproof dish well with nonstick spray. Keep a sheet of foil at hand.
1 Sauce Heat the oil in a deep pan and fry the mushrooms until done. Reduce the heat, add the curry powder and stirfry until fragrant. Sprinkle the flour over and stir in.
2 Add the coconut milk and stir continuously until thickened. Add the yoghurt and mayonnaise and heat until the sauce starts to simmer. Season with salt, remove from the heat and set aside.
3 Casserole Bring a saucepan of water to the boil. As soon as it boils, add the broccoli. When the water returns to the boil and the broccoli is bright green, drain well.
4 Spread a third of the sauce in the bottom of the prepared ovenproof dish. Arrange the broccoli and chicken on top and spoon the rest of the sauce over. 5 Cover the dish with the foil and bake for 20 minutes. Remove the foil and sprinkle the cheese on top. 6 Increase the oven temperature to 200°C and bake for another 5-10 minutes or until the cheese has melted. 7 To serve While hot, serve with a side dish of your choice.