Two of my high school buddies came up with another funeral food idea which I like better than my “Notcho Normal Nacho Casserole” – posted several days ago. Mine was probably too spicy for “normal” people and does tend to bring tears to one’s eyes (which you really don’t need in a funeral situation).
Norma wrote: “Here’s a good recipe that you can make in advance and is a keeper for me. My friend, Judy Staggers gave it to me and my family loves it. Good to take to a family or friend. You only need a salad to serve as a side dish.
Poulet d’ Asparagus
2 cans asparagus tips, drained
2 1/2 cups diced, cooked chicken breast
2 cans cream of chicken soup
1 cup of mayo
1 t. lemon juice
1 t. curry powder
1 1/2 cups grated Parmesan cheese
This recipe can be prepared in 8 individual ramekins or a 9 x 13 casserole.
Arrange asparagus in ramekins or casserole. Spread cooked chicken on top. Combine soup, mayo, lemon juice and curry powder. Pour over chicken and bake 350 degrees for 30 minutes. Remove from oven and sprinkle cheese on top. Return to oven until cheese melts.
I also like the idea that this can easily be halved for those of us cooking for one or two. In fact I’m off for a can of asparagus – dinner tonight!