A-B-C Bake

“A” stands for almonds, “B” for broccoli, and “C” for chicken! I derived this recipe from reading 3 or 4 recipes from my brother’s wife and her mom. Brody and I have been blessed by the extended family we received through my brother’s marriage. God shows us His lovingkindness in special ways every day. Today, we are thankful for a new way to flavor chicken!

When I am making a casserole or a something like a casserole, I have found it’s not as critical to have exact measurements as when I make a baked good such as a scone. (I plan to post my new scone recipe soon!) So, below are the approximate measurements I am currently using for this recipe. You can easily increase or decrease the amount of any ingredient, based on your preferences for each flavor and texture.

Since I strongly prefer not to overcook broccoli for texture reasons (as well as for nutritional value reasons), I generally use raw broccoli in any quiche or casserole type dish.

2 cups thinly sliced raw broccoli
1 cup coarsely chopped raw almonds
3-4 chicken breasts, cubed and boiled
2 cups goat milk
4 Tbsp butter
salt, pepper to taste
2 Tbsp lemon juice
2 cups pureed celery
2 large bay leaves
2 Tbsp tapioca flour
2 Tbsp rice flour
2 cloves garlic
cheddar cheese

1. Using a food processor, slice 2 heads of broccoli. This will give you approximately 2 cups of sliced broccoli which should be enough to cover the bottom of your 9×13 pan.
2. Use the food processor to coarsely chop enough raw almonds to make approximately 1 cup of chopped almonds. Spread the almonds over the broccoli.
3. Spread the cooked chicken over the almonds.
4. Sprinkle a little nutmeg on the chicken. Just a light sprinkle is enough for me.
5. Warm 1 cup of the goat milk in a sauce pan along with the butter, salt, pepper, lemon juice, pureed celery and the bay leaves.
6. Dissolve the tapioca flour and rice flour in the other 1 cup of cold goat milk.
7. After the butter melts, add the cold milk and flour mixture to the warm milk mixture, stirring constantly.
8. Continue to warm and stir the mixture until it thickens a little. I don’t like the texture of tapioca mixtures that have been thickened to stringy, bubble-gum textures, so I stop heating the mixture when it has thickened to a thick gravy texture, but is still definitely a liquid.
9. Pour the thick milk mixture over the chicken in the 9×13 pan.
10. Cover the pan with aluminum foil and bake at 350 F for 30 minutes.
11. Remove the ABC bake from the oven, press 2 cloves of garlic and add them to the bake. Stir the bake well, sprinkle with shredded cheddar cheese and enjoy!

Our taste-testers especially enjoyed the definite crunch of the almonds, mingled with the slightly crunchy broccoli. Brody particularly liked the sauce. Plenty of sauce makes chewing the chicken easier! 🙂 I especially enjoy being able to reheat this dish as an easy (and still tasty) leftover!

Some recipes often use bread crumbs on top of a casserole or bake. I asked Brody if he would like me to use my Plain Bread recipe to make some bread crumbs for this. Since he preferred this simpler way, I was happy to skip making bread crumbs. But, if you want to add bread crumbs, you could use the Plain Bread Recipe on page 114 of the book to first prepare the bread crumbs.

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