I too clipped this recipe from a magazine years ago and I make it at least once every couple months. Everyone I have ever made it for loves it. I have made many variations of it - depending on my mood and who I'll be serving it to - and all have turned out excellent. Of course the original recipe is the best, but, here are some of the variations I have tried: extra or less curry, broccoli instead of aspargus, 2 cans of cream of chicken soup (for extra sauce), poaching the chicken instead of frying it, fat free cream of chicken soup, light mayo, I've even eliminated the cheese and it still tastes excellent. I always serve it over rice - usually brown.
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I too clipped this recipe from a magazine years ago and I make it at least once every couple...