Recipe: Curried Broccoli & Chicken Casserole

As a kid, I absolutely adored White Spot.  My family would take me there and I would always order a milkshake.  I considered it such a treat, since they gave you a glass as well as another cup.  The one dish I always remember my mom ordering when we went to White Spot was the Curried Broccoli & Chicken.  Mind you, she calls it “Chicken, Broccoli & Cheese”.  Appropriate if  you consider the main ingredients in it.  The taste of curry is light, creamy and cheesy – it taste absolutely delicious with rice.

For years, I’ve been making my own version of this dish based on what I thought was in it.  However, White Spot recently published a cook book with the recipe to this classical favourite amongst its glossy pages.  What is below is my personal take on the classic recipe – I added a few things and changed a few things around.  My mom would always order extra sauce – which rarely available – so this recipe makes an extra saucy casserole.

Things you’ll need
1 rubber spoon/spatula/mixing spoon
1 large saucepan
1 9×12-inch casserole dish (or larger)
metal bowls / mixing bowls
measuring spoons & measuring cups
chopping board/knives for preparing ingredients
food processor or magic bullet with flat blade attachment

Ingredients
4-5 shallots, 1/4″ dice (1 cup)
1 cup butter (separate 1/3 cup)
1/2 tsp salt (or to taste)
1 tsp pepper (or to taste)
1 tsp minced garlic
4 tsp Madras curry powder (or regular curry powder)
1 tsp nutmeg
2 cups sliced mushrooms
4 Tbsp all-purpose flour
2 1/2 cups chicken stock (or broth – adjust salt accordingly)
1 1/4 cup whipping cream
2 tsp fresh lemon juice
1 lb skinless, boneless chicken breasts, in 1/4 inch cubes/slices
4 cups broccoli florets
1 cup mayonnaise (3/4 cup, if you want the sauce thinner)
1 cup shredded medium cheddar cheese
1 cup shredded mozzarella cheese
1 cup bread crumbs

Cooking Instructions
Place rack in the centre of the oven and preheat to 400˚F.

In a large saucepan, on medium-low heat, melt 1/3 cup of butter. Once butter is melted, add in shallots, salt, pepper, garlic, curry powder and nutmeg. Cook until shallots are translucent (~5 minutes). Add in mushrooms and increase the heat to medium. Cook until mushrooms are just soft (~4-5 minutes). Remove from heat.

In a food processor (or magic bullet with flat blade attachment), purée 2/3 of the mushroom mixture. Leave the remaining 1/3 in the pan. Return the purée mushroom mix to the saucepan and stir well to combine. On low heat, gradually add flour and cook, stirring for 10 minutes. You’re looking for a loose/soft paste consistency. Gradually stir in chicken stock, lemon juice, and whipped cream. Increase the heat to medium and allow it to come to a simmer. Add in chicken and broccoli. Stir mixture together until all broccoli is coated in sauce. Cover and simmer for about 5 minutes, or until broccoli is just slightly cooked.

Stir mayonnaise into casserole mixture and remove from heat. Transfer mixture to a ovenproof casserole dish (~9×12-inch). Mix the shredded cheese together. Cover the top of the casserole with the cheeses.

In a small bowl, combine the remaining 3/4 cup butter (melted) and bread crumbs. Stir together well, until bread crumbs have absorbed all of the melted butter. Sprinkle mixture over the cheese. Bake for 15 to 20 minutes, or until the internal the is 165˚F and the bread crumbs are nicely browned with liquid bubbling at the edges. Serve while still hot.

Serves 4 – 5 people.

After making this dish several times over the past couple months (at my darling mom’s request), I would recommend serving this with extra rice and a light romaine lettuce or spring green salad.  I’d also recommend taking it out of the oven as soon as the top is nicely browned – or it will end up overcooked and dry!

I hope you enjoy the dish.  Please post pictures, comment below, or add it to social media with the hashtag #cocomechanelrecipe if you try this recipe

Until next time,

xo Chanel