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OAMC: Chicken Day (Recipe: Curried Chicken Casserole)

Posted By Jessica Fisher On July 10, 2008 @ 4:12 pm In Freezer Cooking,Main Dishes,Recipes | 4 Comments

Today is chicken day. I’m going to put together three kinds of chicken dishes for the freezer. And since Jenn@FrugalUpstate [4] is hosting chicken recipes this week, it made sense to post one of today’s featured culinary creations. Check out her site for a wealth of frugal ideas, including a great roundup of budget recipes.

This was one of my very favorite meals from my childhood. Often it was what I requested for Birthday Dinner. Anyone whose mother ever made a casserole has probably tasted this. I love it real hot and saucy with lots of cheesy/bread crumb crust on top. FishPapa prefers minimal sauce and to have it served over rice. My sister completely omits the mayo because she has this thing about mayo. FishBoy7 detests anything with cream of chicken soup – he’s been known to gag on it at the table. So, I guess he’ll be eating salad, rice, and biscuits. To each his own….

These are the directions for making it ahead to freeze. If you just want to bake it, skip all that labeling and wrapping and freezing bit.

Curried Chicken Casserole

An updated and significantly changed version of this recipe is available in my cookbook [5].

2 10-ounce packages frozen broccoli or 11/4 pound fresh broccoli, cut into flowerettes
2 cups cooked, chopped chicken (about 2 breast halves)
2 cans cream of chicken soup
1 cup mayonnaise
1 Tablespoon lemon juice
1/2 teaspoon curry powder
1 cup grated sharp cheddar cheese
1/2 cup bread crumbs mixed with 2 Tablespoons melted butter or margarine

Cook broccoli in boiling salted water just until done. Arrange in bottom of greased 9 x 13-inch pan. Layer chicken over broccoli. In mixing bowl combine soup, lemon juice, mayonnaise and curry powder. Pour sauce over chicken layer. Top with grated cheese and buttered bread crumbs.

If ingredients aren’t yet at room temperature, allow pans to cool slightly. Wrap each pan with aluminum foil and label. Slip pan inside a 2-gallon zip-top bag. If not using zip-top bag, double wrap in aluminum foil prior to labeling. Freeze.

To serve: Thaw completely and bake at 350° for 30-35 minutes. Great over steamed rice!


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