Sometimes things are going along just swimmingly, and then bam! Life decides to throw all kinds of complications at you. As if it’s saved them up just so you get to deal with them all at once.  Agh, come on life! Not cool!

In other words, I’m busy. In-over-my-head busy.

But there are still good things mixed in, like creamy curried chicken, now without the pesky cream of chicken soup!  A regular american casserole with just a hint of spice that lifts it out of the ordinary. Take some time for this. It’s worth it!

Added bonus: My favorite rice recipe. With more than the usual amount of water it comes out extra moist and sticky. If you like your rice more “al dente” just follow the instructions on the back of any rice package. And unless you have a thing for rubber rice, don’t use instant!

Curried Chicken Casserole

1 lb boneless skinless chicken breast, cubed

3 cups chicken broth

3/4 cup flour

1 cup mayonaise

1/2 tsp curry powder

2 tbsp margarine, divided

3 cups frozen broccoli



garlic powder

bread crumbs

4 cups rice (recipe below)

Preheat oven to 350.

Add chicken and chicken broth to a saucepan and boil until chicken is cooked through.  Strain the chicken broth into a bowl and set aside to cool (about 3 minutes).  Sprinkle the chicken with salt, pepper, and garlic powder to taste and set aside.  Whisk the flour into the broth, pour it back into the sauce pan and bring it to a boil whisking continuously until sauce is very thick.  Remove from heat and whisk in mayonaise, curry powder, 1 tbsp of margarine, and salt to taste.

Layer broccoli in a greased casserole dish. pour 1/2 sauce over broccoli, layer chicken, and top with remaining sauce.  Melt remaining tbsp of margarine and stir into bread crumbs. Sprinkle on top of casserole.

Bake 15-20 minutes or until breadcrumbs are browned.


1 cup dry rice

2 and 1/4 cup water

1 tsp salt

1 tbsp butter

Add all ingredients to a pot with a lid.  Bring to a boil.  Reduce heat to very low, cover and let simmer for 25-30 minutes.