Curried Broccoli & Chicken Casserole

A classic White Spot–style casserole with tender chicken, broccoli and mushrooms in a creamy curried sauce, topped with cheeses and buttery bread crumbs and baked until bubbly.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan on medium-low heat, cook shallots in 2 Tbsp of the butter with the salt, pepper, garlic, curry powder and nutmeg until translucent, about 5 minutes. Add the mushrooms, increase the heat to medium and cook until just soft, 4 to 5 minutes. Remove from the heat.

Step 2

In a food processor, purée 2/3 of the mushroom mixture, leaving the remaining mushrooms in the pan. Return the puréed mushrooms to the pan and stir well to combine. On low heat, add flour and cook, stirring, for 10 minutes. Gradually stir in chicken stock, cream and lemon juice. Increase the heat to medium and allow the mixture to come to a simmer. Add chicken and broccoli and simmer, covered, for 5 minutes to just barely cook the broccoli. Remove from the heat and set aside.

Step 3

Preheat the oven to 400°F. Stir mayonnaise into the casserole and transfer the mixture to a 9 x 12-inch ovenproof casserole dish. Cover with the cheeses.

Step 4

In a small bowl, combine the remaining 4 Tbsp butter and bread crumbs until well mixed and sprinkle over the casserole. Bake for 15 to 20 minutes, or until the internal temperature is 165°F and the bread crumbs are nicely browned with the liquid bubbling at the edges. Serve immediately.