"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Curried Chicken Recipe

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This recipe for Curried Chicken, by , is from The Geisler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Geisler
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Chicken Breasts, skinned and deboned
1/4 tsp Pepper
3 Tbsp Oil
1 - 10 oz Package Frozen Asparagus or Broccoli (Fresh is even better)
1 - 10 oz Can Cream of Chicken Soup
1 c Mayonnaise
1 tsp Currie Powder
1 tsp Lemon Juice
1 c Grated Cheddar Cheese

Directions:
Directions:
Preheat oven to 375
Cut chicken into 2" x 4" pieces and sprinkle with pepper. Saute slowly in oil over medium heat until white and opaque, about 6 minutes; drain. Cook asparagus or broccoli until tender crisp, drain and arrange in bottom of a buttered 7" diameter casserole dish. Place chicken on top. Mix soup, mayonnaise, curry and lemon juice together and pour over chicken. Sprinkle top with cheddar cheese and bake uncovered for 30 to 35 minutes.

Number Of Servings:
Number Of Servings:
Serves 4 - 6
Personal Notes:
Personal Notes:
I often will increase the amount of chicken, vegetable and curry. A family favorite!!

 

 

 

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