Copyright©2007- 2010 Donna Goff

Tuesday, August 14, 2007

Donna's Autumn Chicken

Makes 9 servings.

2 large chicken breast, boiled with onion and celery, de-boned and cubed
1 large can cream of chicken soup
1/2 cup mayonnaise
1/2 rounded teaspoon Jamaican curry powder
2 cups chopped broccoli tops (you can substitute Broccoli Normandy Blend (Broccoli, cauliflower, and carrots) )
3 tablespoon lemon juice, freshly squeezed (do not use bottled lemon juice, it makes this dish taste bitter)
1/4 - 1/2 red pepper, diced. Reserve 2 tablespoons chopped pepper to sprinkle on top before serving.
2 scallions (green onion), snipped
1/2 cup cheddar cheese, grated
1/4 cup seasoned cornbread stuffing
1/4 cup almonds, sliced, slivered, or chopped
1 package puff pastries(sheet style or individual pastries)
Combine chicken, soup, curry, mayonnaise, lemon, chopped broccoli, and red pepper; heat in large pan.
Unfold pastry sheet and cut along dotted lines; makes 9 pastries. Place pastries in glass baking dish and bake according to box directions. After pastries are baked, pour creamed chicken mixture over pastries, while still in glass dish.
Top with grated cheese, dry stuffing, almonds, snipped scallions, and 2 tablespoons chopped red pepper. Serve.
Optional: After cooking top with 2 tablespoons chopped red pepper and 2 snipped scallions.

Previously roasted, cubed, and frozen Turkey can be used in place of chicken in this recipe.

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