I had the pleasure of hosting a bridesmaids’ luncheon a few weeks ago. There were two friends that served as hostesses with me. We had such a magnificent time planning and thinking about food and settings for a summer event.
We decided on blue and white china with white linens. White looks so crisp and cool in summer months, and it is the perfect backdrop for any china pattern. Fresh hydrangeas from the yard made the perfect centerpiece.
That was the easy part. Selecting a menu was more challenging.
What do you serve in summer that is fun and easy to prepare ahead? I have a favorite recipe for chicken that is a great luncheon dish. We all call it “Party Chicken,” and I am sure it has many names, considering it is THE recipe passed from one lady to another. The chicken breast nestles on a bed of dried beef with a scrumptious sauce, and you can assemble it very easily. Just serve it over rice!
- 1 jar dried beef
- 8 boneless skinless chicken breasts
- 1 cup sour cream
- 1 can cream of mushroom soup
- 1 can beef consommé
- Panko (Japanese bread crumbs)
- Preheat oven to 275°.
- Line a 13x9-inch casserole dish with dried beef slices. Place chicken breasts on top.
- Mix the sour cream, soup, and consommé together, and pour over the chicken. Sprinkle with paprika. Bake for 2 hours, remove from oven, and sprinkle bread crumbs over chicken. Return to oven for 20 minutes more.
- Serve over rice.
What is your favorite dish to serve for summer occasions?