Copyright©2007- 2010 Donna Goff

Saturday, March 12, 2011

Donna's Autumn Chicken Casserole

Makes 9-12 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. While cooking up the creamy chicken mixture (with broccoli) , cook up 2 cups of rice (pre-cooked measure). Place cooked rice in the bottom of a 9×13 inch baking dish. Pour creamed chicken mixture over top of rice. Top with cheese, dry stuffing mix, and almonds. Bake 30 minutes in a 350°F oven.

Top with grated cheese, dry stuffing, almonds, snipped scallions, and 2 tablespoons chopped red pepper. Serve.

 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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