This is a delicious version of an old casserole recipe. I started making this years ago for my family. AJ’s favorite vegetable is broccoli so this has always been a winner. Egg Noodles go the best with it and I like to make a salad and garlic bread.
4 boneless skinless chicken breasts
2 sprigs fresh rosemary
4 Tbsp. butter
¼ cup flour
1 cup milk
1 egg yolk, beaten
1 cup sour cream
½ cup mayonnaise
zest of one lemon
2 Tbsp. lemon juice
½ tsp. curry powder
1-2 large bundle broccoli, cut into florets and steam
½ cup grated parmesan cheese
Heat oven to 350 degrees.
Place chicken, rosemary, salt and pepper in a large pot. Cover with water and bring to a boil. Cover, reduce heat and simmer for 30 minutes. When chicken is cooked through, remove from broth to cool. Reserve ½ cup of the broth. When chicken is cool, cut into bite size cubes for making two layers of the casserole.
You can steam the broccoli while the chicken is cooking. You want enough florets to layer twice in a 13×9 pan.
Now you are going to make the cream sauce. Melt butter in a large skillet over medium heat. Add flour and stir until smooth. Cook for 1-2 minutes to cook out the raw flour taste. Stir using a whisk and gradually add milk and reserved ½ cup of broth. Continue stirring until the mixture becomes thick, hot and bubbly.
Place egg yolk in a separate bowl, add a ladle of the hot milk mixture and stir well. This is called tempering. You do not want to add the egg yolk to the hot mixture. You will get scrambled egg. Stir the tempered egg mixture back into the skillet and continue stirring until combined completely. Cook for about a minute. Remove from heat and now add the sour cream, mayonnaise, lemon zest, lemon juice and curry powder. Taste for salt and add if necessary.
Using a 13×9 pan, layer half the broccoli and chicken.
Then top with half of the curry cream sauce and repeat broccoli, chicken and cream sauce.
Now sprinkle on the parmesan cheese and bake at 350 degrees for 30 minutes until browned, hot and bubbly.