Ingredients:
4 medium baking potatoes
1 cup chicken broth
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1/4 teaspoon onion salt
1 tablespoon oil
2 cups fresh broccoli florets or 2 cups frozen chopped broccoli
1/4 cup chopped red bell peppers
1 cup sour cream
2 teaspoons lemon juice
1 cup chopped cooked chicken
1/2 cup shredded cheddar cheese
Directions:
Heat oven to 400 F Pierce potatoes with fork. Bake at 400 F for 45 to 55 minutes, or until tender.
Meanwhile, in a small bowl using wire whisk, blend broth, flour, curry powder and onion salt. Heat oil in large skillet over medium-high heat until hot. Gradually add frozen broccoli and bell pepper; cook and stir 5 to 7 minutes, or until broccoli is crisp-tender. Reduce heat to medium.
Gradually stir in chicken broth mixture; cook and stir until sauce is thickened and bubbly. Remove from heat. Stir in sour cream, lemon juice and chicken. Cook over low heat 2 minutes, or until thoroughly heated.
To serve, cut potatoes in half lengthwise, cutting to but not through bottom of potatoes. Mash slightly with fork. Place potatoes on 4 individuals plates; spoon chicken mixture over hot potatoes. Sprinkle with cheese.
Microwave Directions:.
Pierce potatoes with fork; place on microwave-safe roasting rack. Microwave on HIGH for 5 minutes; turn potatoes. Microwave on HIGH for an additional 5 to 7 minutes, or until tender; cover to keep warm.
In 2-quart microwave-safe casserole, cook broccoli with bell peppers as directed on broccoli package; drain.
In 4-cup microwave-safe measuring cup using wire whisk, blend broth, curry powder and onion salt. Microwave on HIGH for 3 1/2 to 4 1/2 minutes, or until mixture boils and thickens, stirring once half way through cooking. Stir in sour cream, leamon juice and chicken. Add to cooked broccoli; mix well. Microwave on HIGH for 3 to 4 minutes, or until thoroughly heated, stirring once halfway through cooking. Serve as directed above.
Servings: 4
Time preparation: 20 min.
Time total: 55 min.