Today I made it again using broccoli from the freezer. I greatly dislike frozen broccoli and this casserole is a great way to disguise the fact that it was frozen.
Here is my attempt to record a recipe in which I typically add here and there:
3 chicken breasts (You can add more, but we like to keep our meat to a minimum.)
I get the chicken boiling in a pot of water and cook until no longer pink. Then I remove it from the water to cool and dice into bite sized pieces.
3 cups uncooked brown rice
Cook rice following instructions on package. I use my rice cooker which has simplified my life greatly!
1 good sized bunch of broccoli (fresh or frozen)
If using from fresh, chop into bite sized pieces and blanch.
2 Tbsp margarine
2 Tbsp whole wheat flour
2 vegetarian chicken (isn't that an oxy moron) boullion cubes
2 cups milk
1 1/2 tsp curry powder
3/4 cup yogurt
In a medium saucepan, melt margarine, and thicken with flour. Slowly pour in the milk stirring continuously. Be sure to add the boullion cube at this time too. Mixture will thicken. Remove from heat and stir in curry powder. At this point if you taste the broth, it will be strong, but once it's mixed with everything else it tastes just fine. Cool a bit and stir in yogurt.
2 cups cheese (3/4 cups reserved for top)
Cracker or bread crumbs to sprinkle over top
Set oven on to 350 degrees F. Combine chopped chicken, broccoli, cooked rice, and sauce in large bowl with 1 1/4 cups cheese. Spread into 2 lightly sprayed 9x13 baking dishes and bake for 30 minutes. Sprinkle with cracker crumbs and remaining cheese and bake for 15 more minutes.
*You could pour some melted butter over the crumbs, but I usually skip that step to avoid even more fatty calories.
**This attempt turned out to be the best one yet! Hooray for persistence :o)! Oh, and in the photo it's Basmati rice. It was a good size bag on sale at a great price, so until it's used up we're eating white rice.
