Curry Chicken Casserole

Ingredients

Contains: milk, wheat, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 1/2 cups broccoli florets
• 2 cups fresh green beans, trimmed
• 1 pound cooked chicken breast, cut into bite-sized pieces
• 1 1/2 cups shredded Cheddar cheese
• 2 cups chicken broth
• 1/3 cup all-purpose flour
• 1 cup plain yogurt
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon curry powder
• salt and ground black pepper to taste
• 1/2 cup shredded Cheddar cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Use a 9x13-inch baking dish.

2. Bring a pan of boiling water to a boil. Add the broccoli florets and green beans, cook for 3 minutes, then drain well.

3. Whisk the flour into 1/2 cup of the chicken broth until smooth. Whisk in the remaining broth in a saucepan over medium heat and simmer, stirring, until thickened, about 5 minutes.

4. Remove the pan from the heat. Whisk in the yogurt, fish sauce, lime juice, curry powder, salt and black pepper. Stir in 1 1/2 cups of the Cheddar until melted.

5. Add the cooked chicken pieces, drained broccoli and green beans to the baking dish. Pour the sauce over and stir gently to combine.

6. Scatter the remaining 1/2 cup Cheddar over the top. Bake for 25 minutes, until bubbling and golden, and the chicken is heated through to 165°F (74°C).