Chicken Broccoli and Rice Casserole

Ingredients

4 boneless skinless chicken
breast, diced
into 2 inch cubes
2 tsp of Maani’s Curried
Chickpea Spice Blend
2 tsp curry powder
1 head of broccoli cut into
florets
1 onion diced
2 cloves of garlic
1 cup of heavy cream
1 cup of chicken broth
1 Tbsp of fresh tarragon roughly chopped
zest of 1 lemon
salt and pepper to taste
juice of half a lemon or more if needed
5 ounces of grated cheddar or parmesan cheese
1 knorr chicken and broccoli rice packet
3 Tbsp of Panko breadcrumbs
2 Tbsp of Canola Oil

Directions

Preheat the oven at 350 degrees. Dice chicken and mix in Maani’s Curried Chickpea Spice Blend and the curry powder, salt and
pepper in a large bowl. In a pot of hot water you can start blanching the broccoli florets for 5 minutes but still a bit crunchy. In
another large sauté pan heat the canola oil over medium high heat and sauté the onion and garlic until browned. Then add in
the chicken and cook for a few minutes. Now add in the cream, lemon zest and juice, stock and tarragon to the chicken in the
pan and let thicken for a few minutes. Try the sauce if you want more flavor add another tsp of curry powder, salt and pepper if
the sauce needs more flavor. Meanwhile while the sauce is thickening then you can make the knorr rice in the microwave while
following the package directions.
Now pour the chicken mixture, half the cheese, broccoli and cooked knorr rice in a baking dish and mix together nicely. Sprinkle
the rest of the cheese and the panko breadcrumbs on top of the chicken casserole and bake for 30 minutes at 350 and serve
with a salad.

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