As soon as I got my hands on the recipe, I started making it for my family. Over time, I've created my own variation by adding shredded chicken breasts and sharp cheddar to make an interesting and flavorful main dish that is simple, satisfying and low carb.
Chicken, Broccoli and Curry Casserole
4 organic chicken breast, cooked and shredded.
1 to 2 bunches of broccoli, steamed and chopped (I cook two bunches and I cook them until done, not crisp)
2 cups of full-fat mayonnaise
1 cup of full-fat organic sour cream
1/4 - 1/3 cup dry white wine or the juice of one lemon
3 to 8 tablespoons of curry (make yours to taste. I use 8 because I like a strong curry flavor)
A couple dashes of cayenne - optional
1 cup shredded sharp cheddar cheese
Coat a 9" x 13" casserole dish with cooking oil spray. Throw in the shredded chicken and chopped broccoli and mix with your hands to combine.
In a medium bowl combine the mayonnaise, sour cream, wine, curry and cayenne. Mix well. Start with 1/4 cup of wine. The consistency should be saucy, but not too thick to pour. Add more wine if it's too thick and more mayonnaise if it's watery.
Pour the mixture over the broccoli and chicken and stir enough to cover evenly. Don't over mix.
Sprinkle cheese over the top and place in a pre-heated 350 degree oven for about 30 minutes, checking after 20. The casserole is ready when the cheese is melted and the edges are turning a little brown.
This is great make-ahead meal. And you don't have to worry about a side-dish vegetable because it's already in there. Make a simple salad and you're set for dinner.
It's a good idea to make an extra dish for leftovers. Trust me: you and your family won't mind eating this casserole again the next night.