With Thanksgiving around the corner I thought I would share a holiday feast favorite. This recipe has a bit of history. I was making the original version of this 15 years ago with it swimming in mayo and Ritz crackers. At some point I decided to add noodles, skip the crackers and go a little more healthy. This is what I believe to be the "Perfect" incarnation of this dish.
1-2 large package(s) frozen broccoli florets (depends on the size of the bags. If you don't use it all, Hey, more steamed broccoli for later. It's a win, win!)
4 chicken breasts cubed or whole Rotisserie Chicken deboned if you are in a hurry
1 large onion
1 can cream of chicken soup
1/3 cup lower fat mayonnaise
2 tbsp lemon juice or fresh squeezed lemon
Heaping 2 tsp curry powder (more if you really like it)
1 tsp salt
1 tsp white pepper (or black pepper, it is the same thing minus the color, i.e. bleach)
2 cups grated cheddar cheese
3 ½ - 4 cups cooked noodles (I use an entire box of whole wheat elbow macaroni)
1 cup hot water with 2 chicken bouillon cubes dissolved
Cook noodles as directed, set aside. Cook broccoli but leave firm, I sometimes microwave it. Cook chicken and onions in a skillet then add the cup of water with the two dissolved bouillon cubes in it. While the chicken is cooking, combine chicken soup, mayonnaise, lemon juice, curry powder, salt, and white pepper in a large bowl. In a large bowl combine this mixture to the cooked noodles. Next add the chicken and onions and lastly add the broccoli. Once everything is well mixed, place in a large casserole dish. Cover with cheese. To keep it from drying out, I always cover the dish with aluminum foil. This recipe is very forgiving to modifications.
Bake in a large casserole dish for 45 minutes at 350 degrees.
Rotisserie Option Raw Chicken Breast Option
Steaming tons of Broccoli
Cream of Chicken, Curry Powder & Ground White Pepper
Yes it looks strange, mix it together anyways along with the lemon juice
Have your "helpers" assist with spreading the grated cheese on top