Chicken Broccoli Casserole

Casseroles - 

mystery ingredients hidden under a layer of melted cheese. 

Confusing and classy.

Economical, yet still tasty. 

Comfort food where it's legal to lick your plate - 

Although plate licking may be prohibited in some countries.

Why I dig this recipe: 

There's no thick layer of unrecognizable paste (that once might have been noodles or tortillas) and no tasteless cream-of-something soup. 

Chicken Broccoli Casserole is delightful

and strictly adheres to the Rule of Casseroles which states that "all layers comprising the casserole must maintain independent textures and flavors. Mushy is cause for immediate termination. Must also have enough variety to eat with a fork and enough sauce to eat with a spoon".

Check. Check. And check. 

 So come along with me to the table, tell me about your day and rediscover the beauty of a tender, saucy, flavorful casserole. 

Chicken Broccoli Casserole

1 lb. fresh broccoli florets, or about 8 cups
4 cups chicken breast, cubed into chunks
2 cups Cheddar cheese, grated
2 tubes Ritz crackers (seasoned Panko crumbs would also be great!)
1 stick  (1/2 cup) melted butter

Sauce
1/2 cup melted butter
1/4 cup cornstarch, dissolved in 1/2 cup cold water
2 cups chicken broth
1 can evaporated milk
1/2 t. curry
salt and pepper
2 cups Cheddar cheese, grated

1. Steam broccoli for 2 minutes in salted water, drain.

2. Grease a 9 x 13 pan, layer the chicken (don't make your chunks too small!), and then the broccoli. 

3. In a heavy saucepan over medium heat, combine the melted butter, dissolved cornstarch, chicken broth, curry and evaporated milk.  Stir well until thickened.  Add cheese and whisk until smooth.  

4. Pour over broccoli and chicken.

5.  Top with the 2 cups cheese.

6. Make crunchy topping (don't leave this off!) by crushing Ritz crackers in a Ziploc bag and adding the melted butter.  Sprinkle evenly over grated cheese.

7.  Bake uncovered at 350 degrees for about 35 minutes, or until hot and bubbly. 

NOTE:  I simmer my chicken breasts in broth with onion and celery, let cool in the broth for added tenderness, then strain and use that 'enhanced' broth for the sauce.  

Gee, that was swell.