Wednesday, March 14, 2012

Chicken Broccoli Cheese

A long time ago in a White Spot far far away, I used to enjoy anything on the menu. I didn’t have to worry about gluten back then and almost always had burgers and fries. I would switch between their Mediterranean burger and their BC burger. They’ve since taken the Mediterranean burger (last time I was there at least) off the menu, but I would ask for it anyways and they would make it. Oh it was good.

Then one day I got adventurous and tried something that they called chicken broccoli cheese. It was delicious! I LOVE curry and I LOVE cheese and this had both with some chicken and broccoli thrown in. Oh it was glorious.

I have longed for that dish for a long time, but have never been able to make it because finding a gluten free cream of anything soup is nearly impossible. Or at least it was. It’s getting better these days and although I haven’t found a cream of chicken soup that this recipe really calls for, the Campbell’s Mushrooms with Real Cream is a successful runner up that has allowed me to make this favorite warm greasy curry dish of mine.

You can eat it alone or serve with rice, quinoa or roasted buckwheat. Whatever suites your fancy!

Chicken Broccoli Cheese

2 large chicken breasts
1 or 2 large heads of chopped broccoli
1 box of Campbell’s Gardennay Harvest Mushrooms with Real Cream (gf) Soup*
1/2 cup lactose free milk
1/2 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon McCormick’s Medium curry powder
1 cup cheddar cheese, grated

Preheat oven to 350 degrees F. Coat a large 9x13 baking dish with a few tablespoons of oil. Next cube your chicken breasts and place in the dish. Follow with chopped broccoli. In a small bowl empty the contents of your box of soup. Add your milk and mayonnaise,  lemon juice and curry powder and whisk until well combined. Pour mixture evenly over top of the broccoli and chicken. Then top with grated cheddar cheese. Place in the oven and bake for 1 hour. If you would like to speed the cooking time, you can use pre-cooked chicken and bake for 30 minutes instead.

*Make sure you pick the right Campbell's mushroom soup. They have several brands and 99% contain wheat. It is only the Gardennay style that is gluten free and it now says so on the packaging.

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