Monday, July 17, 2006
Curry Chicken and a Really Big Zucchini
Once I learned that broccoli is good, one of my favorite dishes to eat became Curry Chicken Divan. Over the past few years, I've tinkered with the recipe a bit and lightened it up. For those of you afrain of "lightening up" an already good recipe, this still turns out great! It has a light curry flavor combined with creaminess and the healthful (as Rachel Ray would say) ingredients of broccoli and chicken breast.
Curry Chicken Divan
2-3 chicken breasts (boneless, skinless) boiled, chopped
2-3 small heads of broccoli (or one large bag frozen chopped), cooked
1 can cream of chicken soup (I use 98% fat free)
1 cup yogurt (or 2/3 cup yogurt, 1/3 cup mayo)**
1 tsp curry powder
1/2 cup New York or sharp cheddar cheese
1/2 cup crackers, crushed
Preheat oven to 350 degrees F. Put cooked broccoli in the bottom of a casserole. Put chopped chicken on top of broccoli. Combine soup, yogurt, curry powder, and cheese. Pour over top of chicken (I don't usually use all of this mixture, but it is creamier if you do!). Crush crackers over the casserole. Spray with cooking spray or dot with butter. Bake for 30 minutes.
**The last time I made this, I didn't have much yogurt and only used ~1/2 cup and it still worked. So, if you don't have "enough" go ahead and try. it may surprise you!
From this recipe, I"ve decided that I really like curry but don't have any other recipes. If you have a good one, let me know. I may try something with shrimp next time. That, I think, would be yummy! Chieck this recipe and other great ARF recipes at Sweetnicks for ARF foods day tomorrow!
BTW, anyone have any good ideas about what to do with a HUGE zucchini? I may put it in a soup or make zucchini bread.