Please understand that prices across the country differ greatly. Most of the ingredients that I will be posting I have gotten on sale, store brand, clearance or with a coupon. As with the recipe below, it costs me even less because I leave out the mushrooms.
This is a very savory dish that my family adores! I like to eat it plain, but the boys enjoy it scooped over egg noodles or brown rice (both which you can get with coupons!)
Makes a 9×13 pan – 4 to 5 servings
1 pkg. diced, cooked chicken breast (3 to 4 c.) (My meat sale!)
16 oz. pkg. frozen broccoli florets (cooked)
4 oz. can mushrooms, drained (I omit)
8 oz. shredded cheddar (4 oz. is enough for me)
3 oz. fresh mushrooms, minced (again, I omit)
1 stalk celery, minced
2 T. finely chopped onion (I like MORE)
2 T. Butter
1 c. chicken broth (Progresso Coupon + Cellfire)
1 c. heavy cream (I use half and half)
salt to taste
1/4 t. pepper
1/4 c. mayonnaise
1/8 t. curry powder
(remember, you can adjust the seasonings as you see fit)
In a large non-stick skillet, saute the fresh mushrooms, celery and onion in the butter until soft and lightly browned. Season with salt and pepper. Add the broth; bring to a boil and reduce by half. Add the cream and simmer on medium heat until thickened. Gradually whisk in the mayonnaise until well blended. Stir in the curry powder.
In a greased 9×13″ glass baking dish, mix the chicken, broccoli and canned mushrooms. Season to taste. Mix in the cheese. Pour in the sauce and mix well. Cover with foil and bake at 350 for 25 minutes, or until melted and bubbly.
Try it…and let me know what you think. Enjoy!