- 3 to 4 boneless skinless chicken breasts cut in 1” cubes
- 2 heads fresh broccoli- stems removed cut bite-sized
- 1 pint of half & half creamer
- 1 cup milk
- 1/2 cup mayonnaise
- 1 onion diced
- 4 celery stalks diced
- 1 cup grated cheddar cheese
- 2 tbsp olive oil
- ¼ stick butter
- 2 tbsp minced garlic
- 1 tbsp lemon juice
- 2 tsp salt
- ½ tsp pepper
- ½ tsp curry powder
Start a batch of Reggie’s Prepared Rice. Meanwhile steam the broccoli in the microwave until almost tender (approx. 6 min).
In a large sauce pan, sauté garlic, onion, and celery in the butter on high. Add chicken and stir fry for 2 min. Cover, lower heat and cook until chicken is nearly done, stirring occasionally.
Add creamer, milk, mayo, lemon juice and seasonings. Mix well. Bring to a boil over low heat, stirring occasionally. You should be doing this while rice is cooking and broccoli is steaming.
Mix ½ of sauce with rice and spread in a large greased casserole pan. Drain broccoli and spread evenly over rice mixture. Top with remaining sauce and chicken. Cover and bake at 350 for 20 to 30 minutes. Uncover and sprinkle with cheese. Bake uncovered for 5 minutes or until cheese melts.
Feeds 6 to 8. Serve with garlic bread and a tossed green salad. Don’t forget to thank God for good food and bless the meal!!!