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Wednesday, June 3, 2009

Curried Chicken and Broccoli Casserole and Moist Cornbread

I'm linking to Skip To My Lou for Made by You Monday!

I love to make this casserole, everyone always likes it and it makes up pretty fast. I've used chicken, turkey and pork and it's good with each. It would also be good with asparagus instead of the broccoli. Sometimes I leave the almonds out, because my kids don't like nuts in their food.

Curried Chicken and Broccoli Casserole

2 cups cubed chicken (turkey or pork would work)
3 cups broccoli, steamed and chopped
2 can cream of chicken soup
1/2 cup mayonnaise or Miracle Whip
1/2 teaspoon curry powder
1-2 cups grated cheddar cheese
1/2 cup almonds, chopped

In a bowl mix the soups, mayonnaise and curry powder. In a 9x13 pan sprinkle the broccoli and the chicken. Pour the soup mixture evenly over the chicken and broccoli. Sprinkle the cheese over the top and cover with foil. Bake at 400 for 40 minutes.

This is my families favorite cornbread recipe. Lately I've been halving it. The leftovers are always good with breakfast!

Moist Cornbread

2 cups flour
1 cup cornmeal
2 teaspoons soda
1 teaspoon salt
1 cup sugar
2 cups buttermilk (I use milk soured with vinegar)
2 eggs
1 cup oil

Mix all the dry ingredients in a large bowl with a whisk. Add the wet ingredients and blend well. Pour into a greased 9x13inch pan. Bake at 400 degrees for 30 minutes or until no crumbs stick on a toothpick.

1 comment:

Jennie said...

I've actually been liking cornbread lately :) I keep trying new recipes, but I still like yours the best!