Chicken Broccoli Casserole

Ingredients

• 1 young roasting chickens (about 5 lbs.)
• 2 lbs fresh broccoli (about 3 stalks)
• 1 cup cheddar cheese (shredded)
• 2 tablespoons curry powder
• 2 cups mayonnaise
• 1 cup milk
• 1 1/2 cups croutons

Directions

1. 1

   Rinse and remove organs from young chicken. Bring to a boil, and reduce heat. Cook for 1.5 hours. Scoop off chicken fat as it cooks. Add water as needed.

2. 2

   After chicken cools, cut about 2 inches off of the bottom of the broccoli stalks. Bring broccoli to a boil in leftover chicken broth, and cook until tender when pierced with a fork.

3. 3

   Pick all white meat (breast, and wings) off of chicken once cooled. Chop chicken and broccoli into small cubes.

4. 4

   Preheat oven to 350 degrees. Grease 8 inches x 11 inches pan with butter. Put chopped chicken at the bottom, then layer with the chopped broccoli. Put another layer of chicken and then another layer of chopped broccoli.

5. 5

   Prepare the curry sauce. Mix 2 cups of mayonnaise, 1 cup of milk and about 2 tablespoons of curry powder together in a small bowl. Make sure it has the consistency of thin yogurt.

6. 6

   Pour curry sauce over the casserole. Sprinkle croutons around the edge of the casserole. Bake for 20-25 minutes.

7. 7

   Sprinkle casserole with shredded cheese when finished baking. Cover with aluminum foil until cheese has completely melted. Serve and enjoy!