Crispy Topped Chicken Dandini
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
3
ingredients
- 1 (200 g) can sweetcorn, drained
- 1 lb of leftover chicken meat (or buy a couple of portions or small frozen bird specially, and roast)
- 2 cups breadcrumbs
- 1⁄4 cup butter (or lighter substitute)
-
FOR SAUCE
- 1 (295 g) can of campbells condensed chicken soup
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon mild curry powder, to taste
directions
- Chop or break up the chicken into bite size pieces.
- Spread the corn over the base of a lasagne dish.
- Spread the chicken over the corn.
- Mix together all the sauce ingredients, and spread over the chicken.
- Melt the butter in a pan or in a bowl in the microwave.
- Add the breadcrumbs to the butter and stir until they are all covered.
- Cover the whole dish with the breadcrumbs.
- Bake at 180 degrees centigrade[ 170 for fan oven] for 30 to 40 minutes, until the top is crispy and the mixture is bubbling.
- Serve with green beans or other green vegetable.
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RECIPE SUBMITTED BY
I am a retired junior teacher with 2 children and 3 grandchildren, My hobbies are painting and miniatures[ see URL]