Crispy Topped Chicken Dandini |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 3 |
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I heard this recipe on the radio in the 70s and I've been making it ever since. I didn't quite catch the name all those years ago, but it sounded like 'dandini' so that's what it's been ever since. The light curried flavour makes it seem like a version of Coronation chicken, but it's a really easy 'compilation' type recipe. Its richness reflects the tastes of the time, but most of the ingredients are nowadays available in 'light' versions, so it's become healthier over time!My husband can still eat platefuls of it, but it's also tasty enough to make in individual foils for parties. 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) |
1 (295 g) can of campbells condensed chicken soup |
1 tablespoon mayonnaise |
1 tablespoon lemon juice |
1 teaspoon mild curry powder, to taste |
Directions:
1. Chop or break up the chicken into bite size pieces.
2. Spread the corn over the base of a lasagne dish.
3. Spread the chicken over the corn.
4. Mix together all the sauce ingredients, and spread over the chicken.
5. Melt the butter in a pan or in a bowl in the microwave.
6. Add the breadcrumbs to the butter and stir until they are all covered.
7. Cover the whole dish with the breadcrumbs.
8. Bake at 180 degrees centigrade[ 170 for fan oven] for 30 to 40 minutes, until the top is crispy and the mixture is bubbling.
9. Serve with green beans or other green vegetable.
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