Comfort food on a cold day in Seattle Dead Uncle Pete's casserole

On a cold wet dark and dreary Seattle game day when the sun goes down at 3:45 in the afternoon. Here's comfort food to warm the soul.

I had this for the first time at my Uncle Pete’s wake. I could go into great detail about how “Swell” my Uncle Pete was, but I won’t, this time. I got the recipe from a wonderful lady who helped me clean up afterwards. I have fixed it 80 to 100 times and experimented with it some, mostly with the curry. But it has always been a hit. I even tried it once with fresh spinach instead of broccoli (not as good). Those who don't like broccoli, I don't know what to say to ya. It is wonderful as a main dish with rice and after cooking (why do I have to say that, like someone is not gonna cook it 1st), actually is as good served cold from the fridge. If some of you don’t like the canned soup idea, get over it. It ain’t fine cuisine it’s quick, hot, and good and it never lasts. I never got the ladies name that gave me the recipe. So I’ve always thought of it as the only gift I ever got from my Dead Uncle Pete.

I have used McCormick’s and other kinds of curry from Safeway or other grocers. But recently I tried 2 different Indian curries; Rajah mild madras curry (much hotter/spicier than I have used before) and Bolst’s curry powder mild (which I found to be even hotter/spicier than the Rajah brand). I bought them at Lee Lee’s in Chandler, AZ an Asian style supermarket similar to Uwajiamaya in Bellevue, WA but more….let’s say….supermarkety.

Chicken Broccoli Supreme 350 degrees oven 9x13 pan glass or metal

2-whole chicken breasts or the meat from a whole frying chicken. (I use Costco skinless boneless chicken breasts.)

A large broccoli bundle of fresh broccoli heads (5-6 stalks) or 2-pkgs (10 oz.) frozen broccoli

2-cans of cream of chicken, cream of chicken mushroom or cream of mushroom soup.

½ cup of milk

¼ cup of mayonnaise

1 tsp. curry powder (I have always used at least 1tbsp of regular curry. But that’s your call.)

1 cup of grated Swiss or cheddar or mix

Simmer Chicken in small amount of salted (I don’t salt) water until tender (about 45 minutes to 1 hour. Cool slightly –discard skin and bones. Leave meat in fairly large pieces. Cook broccoli just until tender, if fresh, or until thawed if frozen. Do Not Overcook. Combine soup, milk, mayonnaise and curry stir thoroughly. Arrange broccoli in casserole dish and layer in chicken meat. Pour sauce over chicken/broccoli and top with cheese. Bake in 350 degrees oven for 30 min. Do not cover. Serves 6-8 generously and tastes best with fresh broccoli. Serve with rice or potatoes

(For my crowd I usually 2x, 3x or 4x the recipe and freeze the extra in portions.)

This as well as most of what I cook for my family I have acquired over years of trying stuff and adding it to my recipe collection. It’s not a huge collection but it nearly always goes over well. It’s not because I have any particular talent it’s just because I love to eat and share what I make. My wife and 3 sons were often my unwilling guinea pigs. But I actually have to say it most often went over well, surprisingly. My wife set the tone by being an extremely picky eater which challenged me to experiment, improve and succeed eventually. If they didn’t like what I always loved. I would try to rework it.

Field Gulls, a Seattle Seahawks community

Fanposts

Comfort food on a cold day in Seattle Dead Uncle Pete's casserole

The Next FanPosts

There are 6 Comments. Load Now.

Comment Settings

Comments for this post are closed.

Field Gulls

Field Gulls, a Seattle Seahawks community

Fanposts

Comfort food on a cold day in Seattle Dead Uncle Pete's casserole

Recent FanPosts

Running Backs - YAA (Yards Above Average)

O/T: Let's Play a Game IV: The Voyage Home

My Breakup Letter to My Pants.

A Flock of Donkies: OTA's and the DEA

Thanks for being Classy!

The Next FanPosts

There are 6 Comments. Load Now.

Comment Settings

Comments for this post are closed.

Field Gulls