Come on in! Let's talk FOOD!

"Bacon grease makes pretty much anything taste better!" is the local philosophy and I grew up on good, down home country cookin'! Although I've ventured into a healthier way of eating (some of the time) I still enjoy many of the favorites of my childhood. I also have a passion for Italian food and I'm slowly but surely learning the pleasures of cooking with fresh herbs. Here I'll share with you a broad spectrum of recipes...some healthier than others, but all of them guaranteed DELICIOUS! : )

*I have imported posts from my other blog. These posts may involve topics other than food, but they do include recipes or food related information at some point in the post. Future posts to this blog will be more strictly food-related but I did want to include these recipes here.

Thursday, January 27, 2011

Chicken Casserole

Hard for me to believe that it's been more than 20 years since I first tried this casserole. My friend Carolyn invited us to dinner, served this, and I was immediately smitten. (With the casserole, not Carolyn. ; ) )

Of course I've tweaked it a little over the years. (Ya shocked?) And here is the way I make it now.

Chicken Casserole <------------Click here to print
1 large boneless, skinless chicken breast
1/2 medium onion, chopped
1/2 green pepper, chopped
1 stem of celery, chopped
3 tablespoons margarine
2 cans cream of chicken soup
1 can cream of mushroom soup
1 1/2 soup cans of milk bread crumbs or cracker crumbs

Preheat oven to 350*.

In a large soup pot, cover chicken breast with water and bring to a boil. Cook until done. Drain. Cut chicken into cubes and return to pot with green pepper, onion, celery and margarine. Saute over medium-high heat, stirring constantly, until chicken is golden and onions are translucent. Reduce heat and add soups and milk. Stir until well combined and mixture is heated through. Pour into a casserole dish or baking pan. Top with crumbs. Bake for 20-25 minutes or until bubbly around the edges and crumbs begin to turn golden brown. Serve over noodles or rice.
*The original recipe calls for canned chicken (2 cans). If you're rushed or if you just have lots of money to throw around, you can certainly use canned chicken. My family just requests this so often that it's much more affordable to cook my own.

*You can mix it up where the veggies are concerned. The original recipe didn't call for green peppers; just onions and celery. The Hubster hates celery so I usually omit it, and we love green peppers so it made sense to add them. Personally, I like all of it. Don't see why you couldn't even add corn, peas, carrots, etc.

*This time I used Panko bread crumbs because that's what I had on hand. You can also used crushed saltine or Ritz crackers. Seasoned bread crumbs are also a tasty way to top it.

*Serving this over noodles is preferred by everyone in my family. Some folks like it over rice, but I prefer lighter, less rich foods over rice.

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