OK, it was turkey again. But I have to call it Classy Chicken because that’s what it was – an old recipe from The Best of Bridge – a tin-of-soup-and-mayo casserole that remains my Dad’s favourite dinner and when I was a kid, taught me what opaque meant. (As in, saute the peppered chicken until it turns opaque.) Classy chicken (or turkey, as the case may be) can be served with rice, but around here it must be served with mashed potatoes, which I also happen to have extra of. The very best part is the crispy golden ring around the edges it produces in the oven.
This, to me, is the quintessential after-school-special dinner that still makes me feel like I have homework to do. After eating it, I actually had the urge to go up to my room and call my friends without my sisters listening in on the other line.
I’m going to post the original B of B recipe – it has not been referred to for years, as my entire family knows this by heart. Looking it up now I didn’t even realize asparagus was an option – it’s just so much a chicken and broccoli bake. I use a bunch of broccoli, (usually) leftover roast chicken or turkey, low fat cream of mushroom soup and a big spoonful of low fat mayo – likely closer to 1/4 cup than to 1/2. And a little more curry powder, if my Mom isn’t eating it. Tonight I used up the last of a bag of pre-grated white cheeses leftover from foodstyling last week.