I’m a big fan of family traditions, especially when it comes to cooking and baking! I love continuing to cook or bake things for my family that my mom made for us when we were kids. I dream of the day I take the time to write all of our favorites on recipe cards so I can have a cute little recipe box sitting on my kitchen counter. In the meantime, this blog will have to do the trick 😉
Recently when I asked my mom about her favorite meal that her mom cooked when she was growing up, she said Chicken La Paloma. She’s made a few modifications based on her own preferences over the years, but she just made it for us recently and we all fell in love! One of the first things I said after trying it was, “I’m so bummed we didn’t have this growing up!”
If you look up “Chicken La Paloma” online, there are honestly not super great reviews for the traditional recipe. But my mom completely reinvented this old recipe and made it into a new favorite! It’s such a simple casserole packed full with flavor, perfect for any family!
- 2 cups cooked chicken, diced
- 1 can cream of chicken
- 1/2 cup mayo
- 1 tsp curry powder (or more–our family likes a lot of curry flavor, so we actually do 2 tsp).
- 1 cup cheddar cheese, shredded
- 1 bag frozen veggies (we prefer broccoli, cauliflower, and carrots)*
- 1 cup panko seasoned bread crumbs
- 1/2 stick butter, melted
*We actually used fresh veggies in our recipe because we had them on hand, but the recipe works just the same with frozen veggies.
- Preheat oven to 350 degrees.
- In a large bowl, mix together cream of chicken, mayo, and curry powder.
- Add in chicken and combine. Then stir in 1/2 cup of shredded cheese and the veggies.
- Spray a 9×13 pan with nonstick spray, and add in mixed ingredients from the bowl.
- Spread bread crumbs over top of casserole. Then drizzle melted butter over everything and add the remaining 1/2 cup cheese.
- Cook for 30 minutes, or until bread crumbs look golden.