Classy Chicken
Why it's called classy chicken, I'll never know, but it's fast, easy and yummy, that's all that matters.
From the Best of the Best and more
3 boneless, skinless chicken breasts
1/4 tsp pepper
3T oil
10 oz frozen asparagus or broccoli (fresh is better)
-I've used cauliflower -- about 1/2 head or so
10 oz can cream of chicken soup
1/2 cup mayonnaise
1 tsp curry powder
1 tsp lemon juice
1 cup grated cheddar cheese
Cut chicken into bite sized pieces and sprinkle with pepper. Saute in oil over medium heat until opaque, about 6 minutes. Drain. Cook broccoli until tender crisp; drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayo, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered at 350 degrees F for 30-35 min.
serves 6
From the Best of the Best and more
3 boneless, skinless chicken breasts
1/4 tsp pepper
3T oil
10 oz frozen asparagus or broccoli (fresh is better)
-I've used cauliflower -- about 1/2 head or so
10 oz can cream of chicken soup
1/2 cup mayonnaise
1 tsp curry powder
1 tsp lemon juice
1 cup grated cheddar cheese
Cut chicken into bite sized pieces and sprinkle with pepper. Saute in oil over medium heat until opaque, about 6 minutes. Drain. Cook broccoli until tender crisp; drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayo, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered at 350 degrees F for 30-35 min.
serves 6
I always make this and in addition to the curry powder the recipe calls for, I also sprinkle the chicken with curry powder while it's cooking, just for a little more zing, and I also use fresh asparagus and to cook it before it goes in the casserole, I just microwave it for about a minute in a baking dish covered in saran wrap and I find that this way the asparagus doesn't go all stringy when the casserole is baking and it stays tender-crisp. Hope this is a useful tip!
Posted by
Anonymous |
8:56 AM
I made this one this week. Yummy and so easy.
Posted by
Jen |
6:33 PM