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Happy Monday morning, readers.

I’ve got a whole basket of posts for you this week.  That’s right, I’m back with the living, and have been taking lots of bad photos of delicious things I’ve been cooking and eating (Even a short video on one!).

First things first: Monday night dinner.  I just got another great email from my boss, Lori.  She passed on a recipe for Curried Chicken Casserol that sounds too good to pass up on a rainy, cold, Seattle day.

I just wish I had made it last night, so I had leftovers for lunch today! Oh well, tomorrow will have to do! (I love curry leftovers, it only tastes better as the days go on!)

Here’s the recipe!

Curried Chicken Casserole
(Compliments of Julie Callahan – typed by Pat)

1/2 pound small mushrooms sliced
2 tablespoons butter
6 cups cooked chicken breast cut in 1 inch pieces
1 can (10 1/2 ounces) cream of chicken soup
2 cups finely diced celery
1 cup mayo
3/4 cup sour cream
1 can (8oz) sliced water chestnuts, drained
2 tablespoons sherry
1 teaspoon curry powder
2 tablespoons minced onion
1 teaspoon salt
1/4 teaspoon black pepper
1/2 pound (1 cup) shredded cheddar cheese
1 can (3 1/2 oz) fried onion rings, crushed



Preheat oven to 350 degrees

Grease a 13 x 9 inch pan

In small skillet sauté mushrooms in butter until all liquid evaporates

In a large bowl combine mushrooms, chicken, soup, celery, mayonnaise, sour cream, water chestnuts, sherry, curry powder, onion, salt and pepper.

 Place mixture in prepared pan.

Top with cheese and friend onion rings

Bake 30 minutes or until bubbly and lightly browned around edges. 
Serve immediately.


Of course, you know I can’t leave well enough alone. I’ll be using nonfat sour cream and instead of mayo, nonfat plain yogurt. I’ll also probably add a thin layer of rice at the bottom, to soak up all the yummy spices and flavors, to add a bit of heartiness to the whole dish, so it goes a bit further.

Stay tuned for some unappetizing, poorly lit pictures of this dish sometime later this week.

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