Classy Chicken Comfort Food

Kitchenette Lorene brings us one of her family favourites, complete with comfort food contentment in this version of Classy Chicken. Perfect midwinter fare or a simple Sunday supper. Thanks Lorene! 

From Lorene:

Comfort food (according to Wikipedia) is food which provides a nostalgic or sentimental feeling to the consumer, and is often characterized by a high carbohydrate level and simple preparation. The nostalgia may be specific to either the individual or a specific culture.

Okay, some of you may know that I have been on a low carbohydrate journey for the past few years, so my version (and thereby ‘definition’) is somewhat different.

Every time I taste this dish, I am carried back to a time when my darling mother-in-law was still among us. She introduced this dish to me (and the book series Best of Bridge) on one of my first visits with the soon-to-be family.

So, what is it, you may ask?  The name alone makes me salivate – Classy Chicken! When my mum-in-law made it, she would make a side of rice and we would make a bed of rice on the plate then add this on top. Now, if I am feeling extra hungry, I will make a side of quinoa but only add about a quarter cup to my plate. The original recipe is available online but, in true Kitchenette fashion, we tweaked  the recipe a little.

Classy Chicken


  • 3-4 chicken breasts, boneless and skinless
  • 1/4 tsp. black pepper
  • 3 tbsp. oil
  • 2-3 crowns of broccoli cut into large-bite pieces, (If you cut them too small, they will get quite mushy. Larger pieces help keep the crunch)
  • 1-10 oz. can of Cream of Chicken soup (we use the lower fat version because it is also lower sodium!)
  • 1/2 c. mayonnaise
  • 1 tsp. curry powder – well, really this one is ‘to taste’. We actually use a tablespoon.
  • 1 tsp. lemon juice – the more curry you use, you will want to add more juice – teaspoon to teaspoon
  • 1 – 3 c. grated cheddar cheese
  • grated parmesan


Set your oven to 375 degrees.

In a bowl, mix together the soup, mayonnaise, curry, and lemon juice.

Dice the chicken into 1″ cubes and sprinkle with pepper. Saute slowly in oil over medium heat until white and opaque – about 6-8 minutes. Drain. We use a 9″ x 13″ dish. We cover the bottom with the broccoli (don’t forget to chop up the stems – lots goodness and flavour in them too!). Then we add the chicken. Pour the soup mixture over the chicken and top with the shredded cheddar. Finish with a healthy sprinkle of Parmesan to aid the browning of the cheddar…and who doesn’t love more cheese? 😉

Bake uncovered for 30 minutes. Do not overcook or you will end up with a lot of water in the bottom of the dish.

Serves 4-6.

classy chicken

Tastes like a gigantic hug from Mum. Yum-my goodness!


Quinoa is actually a seed, not a grain and is in the same food family as sugar beets, table beets, and spinach. How is that for a superfood?

Also super easy to make.

  • 1/2 c. pre-washed quinoa (If you don’t get pre-washed, just run warm water over it in a sieve first – that takes the outer – and bitter – ‘shell’ off of the seed.)
  • 1 c. sodium-reduced chicken stock
  • 1 tsp. turmeric
  • 1/2 tsp. black pepper
  • 1 tsp. onion flakes

Add other spices to taste…(I like to add spices till it smells delicious. To be honest, I change up the spices every time I make it). Mix up the spices with the chicken stock first. Bring to a boil. Add the quinoa. Put a lid on the pot. Boil for about 2-5 minutes. Reduce heat to simmer or low for about 15 minutes. When the liquid has cooked off, it is ready. Just fluff with a fork (as you would with rice) and it is ready to serve.

Ahhhh, enjoy.

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