Curried Chicken and Broccoli Pasta Casserole

Ingredients:

For curried chicken:

3 cups shredded rotisserie/cooked chicken

½ cooked/thawed frozen green peas

1 tbsp butter or olive oil

⅓ cup onion, finely chopped

3 tbsp curry powder (I have used hot Madras curry powder)

1.25 cups mayonnaise

2 cloves garlic, minced

2.50 tbsp mango chutney (I have used Patak's)

1 tbsp fresh lime juice

¼ tsp paprika

¼ tsp ground ginger

½ tsp salt or to taste

For the pasta:

8 oz uncooked pasta

1 lb broccoli, cut into bite-sized florets and steamed

2 tbsp butter or olive oil

½ tsp turmeric powder

½ tsp salt or to taste

1 small onion, chopped

4 cloves garlic, minced

½ tsp oregano

½ tsp paprika

2 tbsp flour

1.50 cups chicken or vegetable stock

½ cup heavy cream

2 cups shredded cheddar cheese, divided

Directions:

For curried chicken:

Heat oil in a small skillet over medium-low heat. Add onions and garlic and sauté 4-5 minutes, stirring occasionally until soft. Add in the green peas, curry powder, ground ginger, paprika, and cook while stirring, for 1 minute. Remove from heat and allow to cool.

Add mayonnaise, chutney, lime juice and salt.

Mix the cooked chicken and the curry paste well.

For the pasta:

Cook pasta in a large pot filled with generously-salted boiling water until al dente. Drain and set aside.

Pre-heat oven to 400°F.

Heat 2 tablespoons of butter or olive oil, in a large pan over medium-high heat.

Add the onion and garlic and sauté for 3 minutes or until softened (not browned), stirring occasionally.

Add turmeric powder, paprika and stir and cook for a minute.

Add the all-purpose flour and cook for 1 minute, stirring occasionally.

Add in the broth, heavy cream, oregano, salt and stir until combined. Continue cooking the sauce until it reaches a simmer.

Switch off the flame and stir in 1 cup of cheddar cheese until it is combined. Taste for salt and pepper and adjust if needed.

In a large 9 x 13-inch baking dish, combine the curried chicken, cooked pasta, steamed broccoli, and the sauce. Mix well and spread the mixture evenly.

Bake uncovered for 15 minutes. Then remove pan from oven, sprinkle the remaining cheese on top of the casserole, and bake for 10 more minutes or until the cheese melts.

Garnish with fresh herbs as per your preference.

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Curried Chicken and Broccoli Pasta Casserole