Vegetarian Curry Chicken and Broccoli Casserole Recipe

Day 5.



I'm now officially obsessed with StolenMomentsCooking.com. She probably thinks I'm a stalker. But that's OK, because I like her food. It's all pretty simple and delicious. I'm thinking, what can go wrong here. Curry Chicken and Broccoli? Yum.



Curry Chicken & Broccoli Casserole

1 "can" (about 2 C) of homemade cream of mushroom soup substitute, recipe follows

1 C mayonnaise

1 Tbsp. curry powder (more or less to taste)

salt & pepper, to taste

2 C cubed "chicken", cooked

1 bag frozen broccoli (I used 4 C as I'm pretty sure she didn't mean the wholesale club bag)

1 -2 C shredded cheddar cheese



Combine soup, mayonnaise, curry powder, and salt & pepper, to taste. Layer chicken and broccoli in a 13 x 9 casserole dish. Pour sauce over top, stir. Top the whole thing with shredded cheese, cover with tin foil and bake at 350 for 25-30 minutes. Serve over rice.





Cream of mushroom soup substitute

1/4 C butter or margarine

1/2 C mushrooms (or 1 4 oz. can)

1/4 C flour

1 3/4 ? 2 C liquid

salt & pepper to taste, and any other appropriate seasonings



1. Melt the butter in a sauce pan over medium heat. Add 1/2 c. finely diced mushrooms; cook until translucent.

2. Whisk in 1/4 c. flour and cook for 1-2 minutes.

3. Add 1 1/2 C milk and 1/4 C veggie broth. Bring to a boil, stirring frequently. Continue to cook until desired consistency. Stir in salt and pepper to taste. Use as you would canned cream of mushroom soup.