November 1, 2011 in chicken
As another year is speeding to an end with no consideration for those who like to move at a more sedate pace – we will soon be celebrating Christmas and stressing about gifts and menus and running out of time. I need to plan and draw up a list of meals that will not take hours of toiling in the kitchen so that I can spend more time with my children when they visit for Christmas.
One of the dishes that will be on my list is the Chicken ‘N Chip bake – it’s quick, easy and flop proof and never fails to please. The great thing about this recipe is that it be prepared 2 days earlier and kept in the fridge and baked just before the guests arrive. The recipe can also be doubled to cater for a larger number of guests.
It’s one of my friends, Elizabeth’s recipe – she says that she was given this recipe by a work colleague more than 30 years ago – it is one of those dishes that survive the test of time.
CHICKEN AND CHIP BAKE
5 pieces of chicken breasts
3 large onions, finely chopped
1 ½ sticks celery, chopped
100g slivered almonds
½ bottle mayonnaise (375g)
1 packet (125g) of plain potato crisps
2 cups grated cheddar cheese
Cook the chicken in unsalted water for about ½ hour or until the chicken is tender.
Do not add any flavouring to the chicken.
In the meantime prepare the following:
Fry the chopped onions and chopped celery in a little cooking oil until the onions and celery are soft but not brown.
Crush the crisps into small bits.
When the chicken is cooked – drain and dice the cooked chicken into small pieces.
Put the onion, celery, almonds, chicken and some of the cheese into an oven dish.
Mix thoroughly with the mayonnaise.
Spread this mixture evenly in the oven dish.
Cover with the remaining cheese.
Then spread the crushed chips on top.
Bake in a preheated oven at 180C for about ½ hour or until the chips are browned.
Serve with rice or vegetables.