Take 5 Chicken Marinade

Marinade. Throw ingredients in a baggy and let sit overnight. Cook it. Eat it. Savor it. I literally threw 5 ingredients in a bag in 5 minutes. There's enough sauce left over once the cooking is done to drizzle over the meat and whatever side you choose to serve. This will become a frequent flyer in my kitchen - I bet it would be perfect for a slowcooker kind of day too!


Take 5 Chicken Marinade
Adapted from http://bakedbree.com/kellys-overnight-chicken


Ingredients:
1/2 cup honey
1/3 cup Dijon mustard
1 TBSP curry powder
4 TBSP soy sauce
4 chicken breasts


Directions:
1. In a medium sized bowl stir in honey, mustard, soy sauce, and curry powder. Pour into a large ziplock baggy.
2. Place chicken breasts in plastic bag and slosh around to coat evenly. Look at your watch and say - Yes, it really did take 5 minutes! Then place in fridge for overnight.
3. After your busy day at work, open the fridge to find your supper waiting. Place in an oven safe dish and pour any remaining sauce into the dish. Cover with tinfoil and bake at 350 for 50 minutes. For the last 10 minutes, remove foil.
4. Remove from oven and serve with remaining sauce and side of choice.

Curry Chicken Casserole

Curry Chicken Casserole was a favorite growing up. However, despite my slightly disproportionate ratio of chicken to broccoli consumption as a child - I've come to love eating the broccoli too :)  This recipe is simple and is great for the family or for a small setting with the benefits of great leftovers.  I made this after a long hiatus probably about 5 years! I kind of forgot about it until I was looking through the family recipe book and was reunited again!

Curry Chicken Casserole
From my family cookbook
Serves 6 people


Ingredients:
4 chicken breasts
2 cups of broccoli florets (frozen or fresh)
2 tins cream of chicken soup
1/2 cup mayonnaise
2 TBSP curry yellow powder (more if you like spicier - less if you don't like a strong curry taste)
2 cups of grated cheddar cheese


Directions:
Preheat oven to 350.


1. Boil chicken breasts in lightly salted water for about 20 minutes.  Remove and discard bone and skin and cut chicken into small cubed pieces.


2.  Parboil broccoli for 5 minutes and place on the bottom of a rectangular casserole dish.

3.  Place cubed chicken atop of the broccoli.

4.  Combine soup and mayonnaise and curry in a separate bowl.

5.  Pour mixture over the chicken, and top with grated cheese.

6. Bake for 30 minutes. Serves well with jasmine or basmati rice.

Keeps well for a few days in the fridge and is excellent for leftovers.  Enjoy!