Chicken Etiquette | Classy Chicken

Although I do have another couple of cookie recipes that I want to share (and still might try to squeeze in before Christmas), I thought I better share something different and give your sweet tooths (teeth?) a break! This casserole is quick and yummy, and great for a quick dinner during the holiday season.

How to turn your chicken into a classy bird: Classy Chicken. This recipe is SO tasty and SO easy – definitely one of the most simple and delicious chicken dinners you can throw together quickly. I have made this recipe many times since it was introduced to me by a family friend, and it has never disappointed. The slight note of curry gives it some dimension, and the cream of chicken soup lends lots of flavor.

Do me a favor though and please do not use the low-fat cream of chicken soup or fat-free mayonnaise! I have tried this tactic before and it just does not lead to a dish quite as delicious as using the higher-fat alternatives. You can spare the extra calories for this dish, just trust me.

This dish is also great for sharing with a friend. If someone in your life is going through a bit of a rough time, why not take the task of making dinner off their hands? Prepare the dish up until the baking point, cover it with foil, attach baking instructions, and drop it off at their place. Include some rice if you so desire. Wouldn’t that be a nice delivery? “It’s not delivery, it’s Classy Chicken!” 😀

PS. Aren’t you just incredibly jealous of the awful lighting in these photos? Argh. My kitchen is a cave! Oh well, it doesn’t stop me from enjoying all of this food.

PPS. You can also whip this up the night before. Dinner will be a snap – get home from work/school/whatever, throw this bad boy in the oven, put on a pot of rice, and 30 minutes later dinner will be ready!

Classy Chicken (from The Best of the Best, vol. 1)

3 chicken breasts, cut into bite-sized pieces

Fresh ground pepper to taste

3 TBSP. oil

1-10 ounce package of frozen asparagus or broccoli (I always make this with a whole head of fresh broccoli)

1 can of cream of chicken soup (NOT low-fat)

1/2 cup light mayonnaise (NOT fat-free)

1 tsp. curry powder

1 tsp. fresh lemon juice

1/2 to 1 cup grated cheddar cheese

Sprinkle the bite-sized chicken pieces with freshly ground black pepper. Saute quickly in olive oil over medium heat just until opaque. Don’t overcook or the chicken will get tough! Drain. Cook the broccoli (or asparagus) until crunchy. I usually steam my broccoli just until it turns bright green. Drain the broccoli and arrange it in the bottom of a buttered casserole. Place the chicken on top. Mix together the soup, mayonnaise, curry, and lemon juice and pour over the chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350 degrees F for 30-35 minutes. Serve alone, or over rice. Happy eating!