Chicken and Broccoli, Updated


 

Our family has a favorite recipe for chicken and broccoli. I believe that my mother-in-law started using it back in the 1970’s. It is the standard type of recipe from back when using cream of chicken soup for the sauce was a thing. AND it was a tasty thing, all that 880 mg (seriously, look it up) of salt!

My first taste of it was at a dinner held by my future sister-in-law in honor of our marriage. I don’t think that I tasted much that night with all those new, soon to be relatives I was meeting. But knew that this recipe was one that I needed to have, as food traditions are very important to my husband’s family.

We loved to make it this dish as a newly married couple. And in fact, I was preparing it, 18 months later, the day before I was scheduled to give birth, for my husband’s future dinners without me when I was in the hospital with our first child. Well, that did not go as planned–emergency c-section after my visit to the doctor that day meant that all the cooked chicken/cooked broccoli sat on the counter in my kitchen for the rest of that day and in to the next……oh well, we got a cute boy baby!

Fast forward many years. I recently decided that I wanted to try to make this recipe without the canned soup. I had stopped using creamed soups in recipes years ago, but still held out with the chicken and broccoli.  I decided it was time to create a new, improved (and healthier) recipe.

Here it is –complete with the chicken/curry sauce flavor but without the soup.

I hope those that know the taste of the original recipe will like it. That hubby of mine thinks I did it right!

Chicken and Broccoli, Updated

2 chicken breasts, baked, cooled and cut into pieces

3 medium sized fresh broccoli crowns, washed and cut/broken in to pieces

1 cup milk

1 and 1/2 teaspoons chicken bouillon (I use Reduced Sodium Better than Bouillon)

2 Tablespoons unsalted butter

2 Tablespoons flour

1 teaspoon curry powder

3/4 cup mayonnaise

Cheddar cheese, grated (I like to use Dubliner Cheese for a great, tangy taste)

Cook the chicken, by either baking it in the oven or boiling it on the stove. I like to bake it, as I think it keeps the flavor better. Let cool, set aside.

Clean and cook (I like to steam) the broccoli, until tender crisp. Set aside.

Heat the milk and the chicken bouillon in the microwave for about 30 seconds, to just warm up. Stir to dissolve the bouillon. Set aside.

Now, you are going to make a white sauce. In a saucepan on medium heat, place the butter and let it melt. Add the flour and stir constantly for about 30 seconds. Don’t let the flour brown, just simmer for a about 15 seconds (turn down the heat if needed). Slowly add the milk/bouillon mixture and stir constantly until the mixture starts to thicken. Let the mixture start to simmer but not boil. Take off the heat and stir in the curry powder. Let this white sauce cool for about 5 minutes–stir occasionally to help speed up the cooling process.

Grease a 8 x 8 inch square pan or you can use a standard pie dish. Place the chicken pieces, then the broccoli in the pan.

Stir the mayonnaise in to the white sauce. Pour the sauce over the chicken/broccoli mixture. Sprinkle Cheddar cheese over the top.

Bake in a 350 degree oven for about 30 minutes, or until the cheese is starting to bubble.

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