This amazingly tasty recipe has been in our family for at least 25 years. My mom learned it from a friend. I haven't met a kid who doesn't love it and ask for seconds. Enjoy!
1 lb broccoli
1 cup rice (you can use white or brown)
1 lb. chicken breast cutlets
1 small onion, chopped into large chunks
1 bay leaf
4 peppercorns, optional
1/4 cup butter
5 TBs flour
1 tsp salt
3 cups chicken broth
3/4, 8 oz. container sour cream
1 tsp lemon juice
freshly ground black pepper
1 tsp. curry powder
1 cup of shredded Mexican or cheddar cheese, or 6 slices American cheese
1/2 cup bread crumbs
-Cook the rice according to package directions.
-Clean and cut broccoli into 1 inch pieces. Bring water to a boil in a large pot and drop in the broccoli for 2 minutes then drain.
-Next you will boil the chicken and make a broth to be used in the next step.
-Place chicken breast cutlets in sauce pan, cover with water until it's an inch above the chicken. Bring to a boil then remove any white foam that comes on top. Add a small chopped onion, a bay leaf, some peppercorns, and a dash of salt. Let simmer for half an hour, covered.
-Place a medium sized colander in a bowl and drain chicken as you save the broth into the bowl.
-Leave chicken to cool.
-Place a medium sized sauce pan over medium heat. Melt butter in pan, then add the flour and saute for about 3 minutes. Using a wire whisk slowly start to pour in 3 cups of chicken broth one at a time while constantly whisking. Cook for 10 minutes while whisking, or until the sauce thickens. Remove from heat, whisk in salt and curry powder. Set aside for a couple of minutes.
-Cut cooled chicken into 1 inch cubes then sprinkle with freshly ground black pepper.
-Whisk sour cream into sauce, then mix the cheese in.
-Begin layering your casserole.
-Lightly oil a 9x13 pyrex baking dish, place rice in bottom as your first layer. Place boiled broccoli on top, then the chicken. Next add the sauce, and lastly top with bread crumbs.
-Bake at 350 for half an hour or until golden brown and delicious.
-Let cool for 15 minutes before serving.