Celtic Chicken Leek And Broccoli Casserole Food

WELSH CHICKEN, LEEK AND BROCCOLI CASSEROLE

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.

LEEK AND BROCCOLI

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.

CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Combine chicken, cream of chicken soup, lemon juice, mayonnaise, and broccoli.
• Pour into a 9x13-inch pan.
• Sprinkle with parmesan cheese and bread crumbs.
• Bake in a 350°F oven for 45 minutes.

CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350.
• Cook broccoli and place in a 9x13 casserole dish. Cover with chicken.
• Mix together soup, mayonnaise, curry powder, lemon juice, and cheese.
• Pour over chicken. Top with cracker crumbs.
• Bake for 35-40 minutes.