This is the first time I have made this recipe and have altered it from the original.  I continually do that but I know what we like and it is more fun to do it that way.  The end result is interesting.   Just remember don’t stress over this just keep plugging along and discover something new that you have created.

Chop your broccoli into pieces.  Place the broccoli into a pot of water along with the juice of 1/2 lemon, bring to a boil and let it cook for about 3-4 minutes.  Add salt & pepper, after 3 minutes remove from pot.  Place into a bowl and set aside. Fresh veggies are so good at this time of the year.

Next place your chicken pieces into the same water and cook for 15-20 minutes.

Let cool in the water.  This will keep the chicken moist.

After it has cooled, place the chicken into the bowl with broccoli.  I did these steps the day before covered the bowl and placed it into the fridge so it was ready to use when I needed it.

Next I decided to add these ingredients.  Kale and onions.

Chop your kale and onions

Into a pan add 3-5 tablespoons of olive oil.

Next add your onions and fry until translucent.

I decided to add my favourite ingredient, grated garlic and fry for a minute.  Next I added the white wine.

Oh next the kale, yum.

Fry until the kale turns soft.

Place your broccoli into an oven proof pan in one layer.  Place the onions, kale and chicken on top of the broccoli with some cheese.

In the same pan you fried your onions in, add more oil and some butter. I mean how can you go wrong with butter?

Add flour

Curry powder

Stir until well blended.

Add the chicken broth and wine

Continue stirring until it starts to thicken.

Then add then milk, continue stirring adding mayonnaise.

Pour the sauce over meat mixture.

Sprinkle with breadcrumbs

Place in oven to bake.

When heated through out and bubbling around edges, remove from oven.

Serve on top of rice.

RECIPE

INGREDIENTS

2-4 Chicken Breasts

1 Large Head Of Broccoli Chopped

2-3 cups Chicken Broth

1-150 ml. Carnation Milk

1 Teaspoon Curry

1/2 Lemon, Juiced

Salt And Pepper To Taste

1 Large Onion, Chopped

1-2 Cloves Garlic, Grated

1 cup Kale, Chopped

1/2-1 cup White Wine

1 Heaping Tablespoon Mayonnaise

1 cup Shredded Cheddar Cheese, Or Cheese Of Your Choice

1-2 Tablespoon Butter

1-2 Tablespoons Olive Oil

PREPARATION  INSTRUCTIONS

Place the broccoli into a large pot of boiling water, along with the juice of 1/2 lemon, bring to a boil and cook 3-4 minutes.  Remove the broccoli, place into a bowl. Add your chicken breasts to the same water bring to a boil and simmer for 30 minutes slightly covered.  Take chicken off the burner and cool in the water.  This will keep the chicken juicy when cooling.  Cut chicken into cubes when cooled, set aside.  Add olive oil to the pan, heat, add onions fry until translucent.  Next add chopped garlic, fry a few minutes and add your kale, cook until softened.

In a oven proof pan place your broccoli, chicken and kale.  Top with cheese.  In the same fry pan that the kale mixture was fried in, add some more olive oil and some butter and fry until butter is melted. Next add the flour, curry powder mix until combined then add your chicken broth and your wine, along with the carnation milk and mayonnaise.  Stirring until it is well combined and it starts to thicken. Pour over meat mixture, sprinkle with bread crumbs and place in oven for about 30-40 minutes. Casserole should be hot through out and bubbling.  Great served with your favourite rice.