(From
the Gourmet Pantry, 13th
and Lighthouse in Monterey, California.)
Lay
vegetables on bottom of casserole dish. (Frozen broccoli, mixed
veges, fresh cut veges, or whatever you like.)
Boil
one chicken with ½ to 1 teaspoon each: allspice, cinnamon &
nutmeg. Debone and shred chicken and lay it on top of the
vegetables.
Whip
together topping: 1 can cream of mushroom soup, equal amount
mayonnaise, (NOT salad dressing), 1 t curry, 3 t lemon juice.
Spread
topping over vegetables and chicken, and sprinkle with breadcrumbs.
Bake in 350° oven for 30 to 60 minutes. Serve over rice. Enjoy!
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