"I like this recipe because I can make it ahead of time and put on the croutons when it's time to bake,” Linda Norman said.
Norman says as she shares the history of this tasty dish which she found in a Christmas cookbook some years ago. She put together two different recipes with ingredients in each that she knew her family liked. "I always took it to family functions and it always seemed to be one of the first dishes gone. It has all the food groups and makes a perfect meal for the family."
"I love to can jams and jellies, chicken, pork. It's nice to have these on hand for quick meals," Norman said.
As a young wife of five months, she learned some more in-depth cooking basics when her husband's family got together for a big reunion.
"He had some aunts from West Virginia who taught me their southern cooking methods."
This has enabled her to branch out confidently ever since.
Just as Norman assured that this herb curry baked chicken dish “is very flavorful and filling," her oldest daughter came into the kitchen to add: "I love it and it's nutritious. But I love her lasagne and her bacon and chicken marsala over noodles, too."
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Linda Norman's Herb Curry Baked Chicken
2 cups chicken, cut into bite sizes and cooked
1 pound broccoli
1/2 cup of mayonnaise
1 can cream of mushroom soup
2 teaspoons lemon juice
1 teaspoons curry powder (or add, to your taste)
2 cups croutons for top
1 teaspoon Italian seasoning
1/2 cup milk
Brown bite-sized pieces of chicken with a little olive oil. Just before done add Italian seasoning. Set aside.
Wash and drain 1 pound broccoli, cut in bite-size pieces. Set aside.
Combine & mix together mayonnaise, cream, mushroom soup, lemon juice, curry powder and milk.
Now mix all the above, put into a 9' x 12' baking pan. Add croutons when ready to bake.
Bake at 350