Curried Broccoli and "Chicken" Casserole
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 498.3
- Total Fat: 27.1 g
- Cholesterol: 51.2 mg
- Sodium: 562.1 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 7.4 g
- Protein: 21.2 g
IntroductionFrom-scratch, vegetarian version of a childhood favorite. From-scratch, vegetarian version of a childhood favorite.
6 tb Butter
6 tb Flour
2 cups 1% Milk
2 tsp Chicken-less bouillon
1 cup Light Olive Oil Mayo
1 tb Lemon juice
3 tsp Curry powder
2 tb fresh, chopped parsley
Salt and pepper to taste
2 broccoli crowns, cut into florets and steamed
4 Gardein Chicken Scallopini Breasts (or other faux-chicken or tofu), browned in olive oil
3 cups cooked brown jasmine rice
2 cups shredded cheddar
1 cup panko (optional)
Quorn Chik'n Tenders are my favorite chicken substitute, but can be harder to track down than the Gardein (which you can find at Target in Columbus, OH!). Pressed firm tofu also works well!
For the bouillon, I highly recommend "Better than Bouillon" found at Whole Foods
Steam broccoli until tender. Brown Gardein Breasts following instructions on bag and chop into small pieces. Set aside.
Melt butter in saucepan and whisk in flour. Add milk and whisk until thickened. Add bouillon, mayo, lemon juice, curry powder, parsley, and salt and pepper to taste.
Grease a 9"x13" pan and layer rice, broccoli, chicken, and sauce. Top with shredded cheddar cheese (and panko if using)
Bake 20-25 minutes until cheese is melted and bubbly. Enjoy!
Serving Size: 8 main course servings or 16 side
Number of Servings: 8
Recipe submitted by SparkPeople user LMEISTER.