Celtic Chicken Leek And Broccoli Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
• Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
• Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

Steps:

• Preheat the oven to 160C/320F (moderate oven).
• Cook the chicken (microwave, poach, steam or saute) and cut into bite-sized pieces.
• Simmer the leeks and broccoli about 5 mins in the stock to partially cook, and then add the chicken. Put in a casserole dish, season to taste, and cover with breadcrumbs.
• Cover and place in a moderate oven for about an hour.
• Remove from the oven, remove the cover, and place under the broiler until brown. Serve straight from the casserole dish.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

Steps:

• Preheat the oven to 180C/350FGas Mark 4.
• Cook the leeks and broccoli seperately in a little boiling water for about five minutes. Drain well. Arrange the broccoli and leeks in an ovenproof dish.
• Melt 40 g of the margarine in a frying pan over a moderate heat. Add the breadcrumbs and fry until golden. Stir in the yoghurt, season to taste. Mix in half the cheese.
• Pour the cheese sauce over the vegetables. Sprinkle with the remaining cheese and dot with the margarine. Cook in the oven for 15 - 20 minutes, then brown under a hot grill if wished. Serve immediately, sprinkled with paprika.