I don’t know about you, especially if you don’t hail from the Deep South, by I had an aunt who wasn’t really an aunt. She was actually my father’s fraternity housemother in college. By the time I came along, she had reached “member- of-the-family” status enough to keep me with her at the frat house for days at a time all through childhood. I especially loved homecoming, when the cute coeds wearing corsages called me the “little freshman.” Once I’d grown up a bit, I also especially loved Mimi’s spin on traditional Country Captain, made from boiled or roasted chicken, mayo turned yellow by curry powder and all.
1 roasted chicken (available at Spec’s)
½ cup chicken broth
1 can cream of mushroom soup
½ cup fresh sliced mushrooms
1 teaspoon curry powder
½ cup mayonnaise
Grated cheddar cheese
Unseasoned bread crumbs
2 tablespoons butter, melted
Steamed white rice
Cut all the meat off the roast chicken, discarding skin and bones. Cut the meat into bite-sized pieces and combine in a casserole with the broth, soup, mushrooms, curry powder and mayonnaise. Cover with the cheese and breadcrumbs, brushing lightly with the butter. Bake at 350 degrees until golden brown, about 20 minutes. Serve over steamed rice. Serves 6-8.
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