A hearty, rich classic casserole with a little spice.
Looking for an interesting way to cook chicken breasts and thighs? This recipe comes from the iconic Canadian chef, Matty Matheson. Known for his loud personality and indulgent recipes, he is someone we often turn to learn how to cook traditional recipes that have a little spin on them. Learn more about his cookbook.
BROCCOLI-CHICKEN CHEDDAR CURRY CASSEROLE
Created by Matty Matheson
- 2 Bessie chicken breasts, cut into 1-inch cubes
- 4 boneless chicken thighs, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- Canola oil
- 1 yellow onion, diced
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 2 tablespoons unsalted butter
- 4 teaspoons yellow curry powder
- 1 cup heavy cream
- 1 cup cream cheese
- 2 cups cheddar cheese, grated
- 2 cups frozen hash browns
- 1 bunch green onions, sliced
- 1 bunch cilantro, chopped
- 2 limes, quartered
- Cast iron skillet
- Casserole dish
- Receive your Bessie Box delivery.
- Defrost your Bessie chicken breasts and chicken thighs.
- Preheat the oven to 400°F. Season the chicken salt and pepper. In a large cast-iron pan set over medium-high heat, pour just enough oil to cover the bottom. Sear the chicken on all sides until golden brown, 2 to 3 minutes. Remove the chicken and set aside.
- Add a little more oil to the pan. Cook the onion until lightly brown. Then add the garlic, ginger, and butter. Let the butter froth and melt. Add the curry powder and stir 2 minutes. Turn down the heat to medium-low and add the cream, cream cheese, and half the cheddar cheese; stir until fully melted. You’ll see the mixture turn into a beautiful yellowy orange colour.
- Add the chicken, broccoli, and hash browns to the mixture; stir to combine. Pour into a glass baking dish. No need to use cooking spray—it’s gonna be a mess. Sprinkle the remaining cheddar cheese over the top of the casserole and bake until bubbling and the cheese has browned, 20 to 30 minutes.
- Let the casserole rest 15 minutes—it’s gonna be really hot. There’s no right way to serve this. Plate, bowl—serve it out of a boot. Scoop it out, sprinkle some green onions and cilantro on top, give it a squeeze of lime.