pounds chicken breast
medium yellow onion, sliced
carrots, unpeeled and sliced
cups sliced celery
cups fresh broccoli florets
(10 3/4 ounce) cans cream of celery soup
1/2 cups mayonnaise
tablespoon mild curry powder
teaspoon freshly ground Tellicherry peppercorns
teaspoon garlic salt
cups shredded cheddar cheese
cups long-grain rice
Set out a 13 x 9 x 2-inch glass baking dish.
Place chicken breast, onion, carrots, bay leaves and celery in a large
Cover with water and cook over high heat until water comes to a
Reduce heat to medium and then cook just until chicken is no
inside. Remove chicken and discard vegetables and stock or save
a soup recipe.
Place broccoli in a large saucepan and cover with water. Cook
just until broccoli is tender but still bright green.
Cut chicken up into bite size pieces for casserole. Place in
Top with broccoli.
In a large bowl, mix the celery soup, mayonnaise, curry powder,
and garlic salt. Stir until well blended, then spread over
chicken and broccoli.
Top with cheddar cheese.
Bake in a 350 degree oven for 30 minutes. In the meantime,
rice in your rice cooker or in a
according to package directions.
Makes 6-8 servings over
here for a printable version