Curry Chicken and Broccoli Casserole

3 boneless, skinless chicken breasts
16 oz (one bag) frozen broccoli florets
2 tbsp butter
1 can cream of chicken soup
1 1/2 cups mayonnaise
1/2 tsp thyme
1/2 tsp savory
1/2 tsp curry powder
1/4 tsp rosemary
1/4 tsp sage
2 cups Monterrey Jack cheese, shredded.
Salt and pepper to taste.

Preparation:
-Preheat oven to 350.
-Grill or fry the chicken breasts until done, approximately 8 minutes on each side, medium-high heat or until no longer pink in the middle.
-While the chicken is cooking, slightly under-cook the broccoli according to package directions.
-Add butter to the drained broccoli and salt to taste. Layer the broccoli in the bottom of a large casserole dish.
-Combine in a large mixing bowl the cream of chicken soup, mayonnaise, seasonings, and 1 cup of the shredded cheese.
-Cut the chicken into 1/2 inch cubes and season with salt and pepper to taste.
-Fold the chicken pieces into the mayonnaise mixture.
-Layer the chicken on top of the broccoli, and sprinkle the top with the remaining 1 cup shredded cheese.
-Sprinkle lightly with curry powder.
-Bake at 350 for 45 minutes.

Sesame Chicken

Source: Mom

Bring water in a large pot to a rolling boil (large enough and full enough to completely submerge the chicken).

Once water is at a rolling boil, place chicken in and return to a rolling boil. Cover with a lid and turn off the heat. Let chicken sit in the hot water for 45 minutes.

Check to make sure the chicken is done and then pull off the meat in bite-sized pieces and place the chicken in a bowl that won't shatter when hot fluid is poured into it.

In a pile on top of the chicken, place:
1 tsp of salt
2 tsp soy sauce
1 bunch green onions, thinly sliced.


Heat:
1/2 cup peanut oil, to the point where it's almost smoking. Place:
1 - 2 tbsp. sesame seeds in heated oil. Toast seeds until they're lightly browned.

Immediately pour hot oil over the pile of green onions and chicken. The onions should sizzle.

Toss chicken and onions, and serve with rice.