Classy Chicken

This is a really easy recipe and definitely a Bridge favourite! It’s called,  “Classy” because it features asparagus and when we created this recipe many years ago,  asparagus was really  hard to find, not to mention expensive

Classy Chicken
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Ingredients
  1. Classy Chicken
Ingredients
  1. 3 chicken breasts, skinned & boned
  2. 1/4 tsp. pepper
  3. 3 Tbsp. oil
  4. 1 – 10 oz. (280 g) pkg. frozen asparagus or broccoli
  5. Fresh is even better
  6. 1 – 10 oz. (284 ml) can cream of chicken soup
  7. 1/2 cup light mayonnaise
  8. 1 tsp. curry powder
  9. 1 tsp. lemon juice
  10. 1/2 – 1 cup grated cheddar cheese
Instructions
  1. Cut chicken into bite-sized pieces and sprinkle with pepper. Saute quickly in oil over medium heat just until opaque (don’t overcook – the chicken will get tough! Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. Serves 6
Instructions
  1. Cut chicken into bite-sized pieces and sprinkle with pepper. Saute quickly in oil over medium heat just until opaque (don’t overcook – the chicken will get tough! Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. Serves 6
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Posted in Recipes, Poultry, Fish & Seafood and tagged .

33 Comments

    • Hi Jeri-Lou,
      Because this recipe was created for the oven only, it doesn’t contain the right ratio of liquids to solid ingredients for the slow cooker. Chicken by it’s very nature can dry out very quickly so we’d have to do some experimenting in the test kitchen before we’d feel comfortable giving you slow cooker instructions.

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  3. I’ve been making this for 35 years, and it’s amazing every time! Making it tonight for dinner, about the 3,000 th time! Love love love this!

  4. Great recipe! So easy! Make ahead, make a salad, and set the table. All that’s left is to cook the rice or noodles. Meantime, socialize with your company over a glass of wine. Everyone loves this one!!!

  5. I have had this exact recipe since I think 1990 or so. I can’t remember the cookbook I got it from, it was similar to company’s coming books, cerlox bound I can see it but I can’t remember the name of the cook book there was s series of them.
    Thx
    Jenna

    • Hi Jenna!
      The Classy Chicken recipe is in the Best of Bridge Winners cookbook and The Complete Best of Bridge Cookbooks, Vol.2 If you haven’t had a chance to check out our website yet, there is a recipe index of most of our recipes. We’re happy to answer your recipe questions anytime 🙂

  6. I used to make this recipe using one of your publications from about 30 years ago. It was a similar then…but different. Where did the old recipe go? Trevor

    • Hi Trevor, thank you for contacting us. The Classy Chicken recipe has not changed over the years. Is it possible there is another recipe you are thinking of? All of the original recipes are compiled in The Complete Best of Bridge, Volumes 1 and 2. If you get a chance to look through these books, you might find what you’re looking for. If you are able to provide us with a few more details, we could perhaps track down the recipe you have in mind.

  7. The recipe was called Classy cheesey chicken. I remember the ingredients included cherry tomatoes and broccoli…not asparagus. Also…. I think it was bone in chicken breast? I vaguely remember maybe tarragon was involved in the scenario and possibly even sour cream but I can’t be sure. It was my mom’s cookbook I used back then and made it more than once. I recall comparing my finished product to the photograph in the cookbook. This was around 1990. The cover of the cookbook had 4 or 5 ladies on it…. I think they were maybe wearing aprons. Does this ring a bell? I appreciate your replies. Trevor

    • Hi Trevor,
      The original books did include a photo of the Best of Bridge team on the inside of the book. With regards to your inquiry, I looked thoroughly through our recipe archives and consulted with one of the original Best of Bridge authors and we were unable to find such a recipe. Perhaps this mystery recipe is from another source. Best of luck with your search.

  8. I really love old Best of Bridge – lots of memories of the great lady cooks in our family — i sometimes make the Almond Florentines (graham crackers on a cookie sheet etc)

    QUESTION – the idea of using canned soup is not our thing these days (gluten and sodium and so forth) – is there a decent brand you suggest or a sub I can use (like thicken some broth and cool it and pour over?)

    • Hi Meg,
      We’re thrilled that Best of Bridge brings back those happy food memories. You’re on the right track about making your own condensed soup. Start with making a basic roux (butter or oil and flour), once that is cooked, stir in chicken stock and a bit of milk or cream, add a pinch of garlic powder, then add salt and pepper to taste. We have not compared brands of canned cream of chicken soup to use in our Classy Chicken recipe, so we cannot give you a suggestion. Enjoy!

  9. Hello Best of Bridge!!

    Just love your recipes. Received my first book for Christmas way back when. LOL.
    My brother was living in Calgary and raved about “these local ladies” that were taking the city by storm. Since those early days Christmas wouldn’t be the same without Best of Bridge. Books have become a multi generational favourite go to.

    Just moved from BC to New Brunswick and the books came with me. Haven’t unpacked them yet but can still get my faves on line.

    Thanks

    • Hello Peggy, Thank you for your kind words – we do love to hear that people enjoy our Bridge recipes through the generations.
      We’re thrilled that you brought the Best of Bridge books on your move across Canada. All the best to you as you settle into New Brunswick.

    • Hi Karen, the excess moisture can be due to a number of reasons (it is unlikely due to the cheese). Be sure to drain the cooked vegetables very well before adding to the casserole dish. Sometimes chicken meat can contain a lot of water content, you may want to try using air-chilled chicken which generally is a little “drier”. Good luck!

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  11. So this is where this recipe comes from. Its been our family favourite since the 90s. A babysitter first made it… and then wrote it down. We’ve always called it ‘Ursula’s Broccoli Curry’. I just got it off my mom (after frequently google’ing horrible replacements) and found my way here.

  12. We love this recipe and I do make it often! My little twist on the recipe is to not precook the asparagus or broccoli. The vegetables may be a bit crunchy and that might eliminate water in the bottom of the casserole. We prefer our vegetables crisp as opposed to mushy.

  13. I am soooo happy I found this website. We are not in Calgary and don’t have our B of B Cookbooks with us and want to make this favourite recipe. Thanks a lot.

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