The addition of a flavorful whole grain, leeks and a hint of ginger is a particularly delicious spin on classic chicken and rice soup. I like to make the stock a day ahead so it can be refrigerated, which makes easy work of skimming off the fat. This makes a great light dinner accompanied by a tossed salad.
Classy Chicken
2015-10-28 13:59:31
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Ingredients
- Classy Chicken
Ingredients
- 3 chicken breasts, skinned & boned
- 1/4 tsp. pepper
- 3 Tbsp. oil
- 1 – 10 oz. (280 g) pkg. frozen asparagus or broccoli
- Fresh is even better
- 1 – 10 oz. (284 ml) can cream of chicken soup
- 1/2 cup light mayonnaise
- 1 tsp. curry powder
- 1 tsp. lemon juice
- 1/2 – 1 cup grated cheddar cheese
Instructions
- Cut chicken into bite-sized pieces and sprinkle with pepper. Saute quickly in oil over medium heat just until opaque (don’t overcook – the chicken will get tough! Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. Serves 6
Instructions
- Cut chicken into bite-sized pieces and sprinkle with pepper. Saute quickly in oil over medium heat just until opaque (don’t overcook – the chicken will get tough! Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. Serves 6
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