Chicken And Broccoli Casserole
2 tablespoons oil or cooking fat of choice
2 pounds boneless, skinless chicken (breast or thigh), chopped into bite-size pieces
1 medium yellow onion, peeled and diced
4 cloves garlic, peeled and minced
6 cups broccoli florets
5 cups cauliflower florets
1 cup unsweetened coconut milk
1 cup chicken stock, plus up to 1 cup extra
2 teaspoons garlic powder
2 teaspoons curry powder
ВЅ teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
ВЅ teaspoon paprika
- Preheat the oven to 425В°F.
- Heat the oil over medium heat in a large skillet that is already hot, and sautГ© the chicken until just about cooked through, about 5 to 6 minutes. Remove the chicken to a clean large plate and set aside.
- In the same skillet, sautГ© the onions and garlic until the onions are just translucent, approximately 3 to 5 minutes. Add the broccoli and about a 1вЃ„2 inch of water, and cook broccoli, stirring occasionally, for approximately 3 to 5 minutes, or until it is bright green.
- Meanwhile, in a large saucepan, combine the cauliflower, coconut milk and 1 cup of the chicken stock, bring to a boil over high heat, and then reduce the heat to medium and cover. Simmer for approximately 10 minutes, or until the cauliflower is fork-tender.
- With an immersion blender or in food processor, puree the cauliflower and the cooking liquid until no lumps remain. Add more chicken stock, if necessary, to reach the desired consistency (we prefer ours a little on the thicker side). Mix in the garlic powder, curry powder, cayenne pepper and salt and pepper.
- Place the broccoli-onion mixture and the chicken in a 9 x 13-inch casserole dish or similar-size ovenproof dish. Stir in the cauliflower mixture and combine well. Sprinkle the top with paprika, and bake in the oven for 10 minutes, or until slightly browned on top and bubbly around the edges.
NOTES: Use cooked chicken and already made mashed cauliflower, or steam your broccoli in the microwave to save time. To freeze, follow all the steps as directed but do not bake in the oven. Instead place a layer of plastic wrap over the top of the casserole and then cover the entire dish with aluminum foil. Place in the refrigerator to cool, and once cool, move to the freezer. This casserole can remain in the freezer for several weeks. When ready to bake, thaw the casserole in the refrigerator a day or two ahead of time, and then bake in the oven for 20 to 30 minutes, or until hot throughout.
VARIATIONS: Instead of broccoli, try this dish with asparagus, or feel free to add a little sautГ©ed spinach for some extra vitamins. Mushrooms are also incredibly tasty in this dish!
