Friday, January 9, 2009

Curried Chicken

Original recipe from American Profile: Hometown Cookbook: A Celebration of America's Table
By Mary Carter, Susan Fisher and Candace Floyd. I cut the original recipe in half.

This was the type of curry chicken I had hoped the Rachel Ray recipe would be. So yummy... but not exactly the healthiest! Next time I will try the lower-fat version: low-fat soup and less mayo (probably much less mayo!).

1 (10 oz) package frozen broccoli, cooked
2 chicken breasts, cut to bite-sized
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup mayonnaise
1/2 tsp lemon juice
1/2 tsp curry powder
1/4 cup shredded Cheddar cheese
1/2 cup croutons


Preheat oven to 350 degrees.
Arrange broccoli in the bottom of a 8x8 inch casserole dish.
Place chicken on top.
Combine soup, mayo, lemon juice and curry powder in a bowl.
Pour over the chicken.
Sprinkle with the cheese and top with croutons. (I omitted the croutons since we didn't have any).
Bake, uncovered, for 25-30 minutes.

1 comment:

Brianne said...

Hi I found your blog a couple weeks ago, I tried this recipe last night and it was fantastic. Your right about the mayo, I will use less next time too! Thanks for the great recipe.