CLASSY CHICKEN
Years ago we were given this recipe by the neighbours down the street. Later I discovered it is a Best of Bridge recipe and like most of their recipes, it is delicious!
It is very easy to make and freezes well. I always doubled this recipe so there were leftovers when the kids were little. Now my daughter is asking for this recipe so she can make it at university.
It is very easy to make and freezes well. I always doubled this recipe so there were leftovers when the kids were little. Now my daughter is asking for this recipe so she can make it at university.
CLASSY CHICKEN
Keywords: bake entree
Ingredients
- 3 chicken breasts (skinless)
- ¼ tsp pepper
- 3 tbsp oil
- 1 – 280g fresh or frozen asparagus or broccoli (I just make sure it’s enough to cover the bottom of your casserole dish well.)
- 1 – 284 ml can cream of chicken soup
- ½ cup mayonnaise
- 1 tsp curry powder
- 1 tsp lemon juice
- 1 cup grated cheddar cheese
Instructions
Preheat oven 375°F.
Cut chicken into bite size pieces and sprinkle with pepper.
Sautee in oil over medium heat until white and opaque, about 6 minutes.
Cook broccoli or asparagus until just tender but still crisp.
Drain and arrange in the bottom of a prepared 8 inch casserole dish.
Place chicken on top.
Mix soup, mayonnaise, curry and lemon juice together and pour over chicken. (Taste the sauce mixture to ensure you have enough curry powder in. Depending on the quality of your curry powder, you may want to add a bit more.)
Sprinkle top with cheddar cheese.
Bake uncovered for 30 to 35 minutes.
Serves 4 to 6.
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