This week’s Doris Project comes to us, I am pretty certain, from some church supper somewhere – the recipe was typed and then copied, as if for folk who ask for it, and mom has been to a fair amount of church suppers in her time. The interesting thing, to me, is that, while this casserole calls for chicken and cream of ‘shroom soup and broccoli and cheese and bread crumbs, it also calls for (a wee, tiny amount of) curry powder and no potatoes or rice.
Interesting, no?
In truth, while I quite liked it, Rich was not overly fond of this casserole, even tho’ I served it over some smashed red potatoes.
Oh well, you win some, you lose some. I did make a fair number of changes, using sliced cauliflower in place of broccoli (because I happen to prefer curried cauliflower), doubling the amount of curry called for, and making my own ‘condensed’ cream of ‘shroom soup. Both versions follow, you do what you want, but I am thinking mine could still win Rich over on a second baking, this may very well be one of those casseroles that are always better the next day.
INGREDIENTS
Original Recipe:
•2 (10 oz) pkgs frozen broccoli
•2 cups cooked chicken
•2 cans cream of ‘shroom soup
•1 cup mayonnaise
•1 tsp lemon juice
•1/2 cup shredded Cheddar cheese
•1/2 tsp curry powder
•1/2 cup buttered bread crumbs
My Version:
•1 head cauliflower, sliced
•2 cups cooked chicken*
•4 oz pimiento, drained
•3 cups cream of ‘shroom soup**
•1 cup mayonnaise
•1 tsp lemon juice
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1 tsp curry powder
1/2 tsp my hot sauce***
•1/2 cup shredded Cheddar cheese
•1/2 cup bread crumbs
•1 tbsp olive oil
*Use any leftover chicken; or combine 1/4 teaspoon each garlic powder, onion powder, dried oregano, dried thyme, paprika, black pepper, and celery salt in a small bowl until well blended, then spread evenly over three (large) bone-in chicken thighs in a foil lined baking pan. Bake at 350º for one hour, or until the chicken is cooked through and the skin brown and crispy. Set aside to cool, then shred or dice.
Heat oven to 350º.
Stir the cream of ‘shroom soup together with the mayonnaise, lemon juice, salt, peppers, and curry powder in a mixing bowl and set aside.
Lightly oil a baking dish, then arrange the cauliflower across the bottom. Top with the chicken and then the pimiento.
Pour the soup mixture over all, then sprinkle with the cheese and bake for 25 minutes.
Toss the bread crumbs with one tablespoon of olive oil, scatter over the top of the casserole, and return to the oven for another 10 to 15 minutes.
**Want to make your own condensed cream of ‘shroom soup? You’re in luck – it’s easy, it’s wicked tasty, and it’s tomorrow’s post!
***Or, use your own favorite hot sauce to taste. Mine is a new recipe I haven’t posted yet, but it is very quickly becoming my favorite. Those details, to come.