Chicken Casserole

I am not a fan of chicken casserole.  In fact, I don’t like many casseroles, however, I needed a meal to take to a family with a new baby and decided that would fit the bill.  I made the one for our friend and then decided that it needed some changing up.  Most chicken casseroles are pretty much the same note all the way through and seasoned only with some cream of something soup.  The one I took to our friend was met with raving reviews given to me via text.  While I know that one was good, I also knew I could make a chicken casserole that would be amazing. We will be having the new version tonight and yes Laurie, I think it’s even easy peasy enough for you to like making it!!  The big bonus is that you can make it up ahead and freeze it.   No thawing necessary, just a longer bake time.

Chicken Casserole

1 medium onion, diced

2 stalks celery, diced

1 large carrot, diced

1/2 stick butter

4 chicken  breast halves, skinless, boneless

1 cup cooked rice

2 small heads of broccoli, cut into florets

1 can cream of chicken; undiluted

2 cups shredded cheddar cheese

1 can French’s Fried Onions (Cheddar or plain)

Season the chicken breast with salt and pepper, drizzle with olive oil, and roast in a preheated, 450° oven for 10 minutes on each side.  I was using thin sliced chicken, for breast fillets cook them at 350 degrees for 15 minutes on each side.Remove and allow to cool while you prepare the rest of the ingredients.

Prepare the broccoli, and place in salted, boiling, water until just tender crisp.  Set aside until you are ready to combine everything for the casserole.

Dice the onion, carrot, and celery; salt and pepper then add to 1/2 stick butter that has been melted in a medium sauté pan, over medium heat.  Saute the veggies until the onion is translucent and the carrot is slightly softened.

Dice the chicken into bite size pieces.  Combine the cheese, cream of chicken soup, rice, sautéed veggies, broccoli, and diced chicken in a large mixing bowl, stir to combine and pour into a 9×13 casserole.  Top with the Cheddar French fried onions and bake in a 350° oven until the cheese is melted and the onions crispy and slightly browned.

~This casserole can be frozen if you are cooking ahead.  Leave off the French fried onions if you are freezing.  When ready to make it, bake in a 350° for 40-45 minutes or until bubbly and hot.  Top with the French Fried onions and bake for 10 minutes more to crisp up the topping.

Serve with a green salad and if desired, dinner rolls.  Enjoy!!

Freeze like this.

Bake like this.

 

 

 

 

 

 

 

 

Serve like this!

By the way, it was a hit!!

Mochi The Masked One

After all the crazy foods that Mochi, the masked one, has eaten, he has shocked the pants off me.  Since Sunday poor Mochi has not been able to keep his food in his tummy.  On Saturday Roly the Grey was throwing up but it stopped quickly and I just figured it was the flea medicine that they insist cleaning off of each others heads.  Trouble didn’t have a lick of tummy trouble.  Mochi however, has really been put through the ringer.  Today when I came home from the doctor and the store, we had to clean up white foamy throw up.  This morning we had to clean up 4 different carpet spots of liquidy cat vomit.  The little green machine has been used more this weekend than any time I can remember.  Mochi was still drinking and eating until today.  Today, after throwing up the white foamies, he made a nest on my bed and didn’t move until this evening around 6.  He emerged when he smelled the Subway sandwiches come through the door.  I had decided earlier in the day to make him some rice with chicken broth.  That cat has eaten just about everything put in front of him and yet when given rice he sniffed around it and left.  We mixed a little wet food with it and that enticed him to pick around the rice and just pick out the pieces of cat food.  He has kept it down, drank some water and I am really hoping I don’t find anymore vomit around the house in the morning.  If we do I will be calling the vet and taking him in. His nose is still wet, but he’s been pretty lethargic.  I can hardly take it.  Poor baby boy.  He’s been awfully lovey dovey, more than usual, especially with me, but I can’t stand to see him sick and lazy.  I would rather see him feisty and playful and be worried about getting clawed!  Praying over this precious kitty.  He’s become Berry’s best friend and follows her like a puppy.  He even waits outside the bathroom door when she goes in.  Plus, I don’t like those high vet bills.

Chicken Stewp

This is an adaptation of my sister-in-law’s recipe.  The adaptation came from my sister.  I can’t remember if I changed anything with it or not, but I have had to recently because several years ago all the rice companies changed the type of rice pilaf they make.  When they first made rice pilaf it had peas and carrots and sometimes corn in it.  Now, none of that.  I did find a precooked rice when I was shopping today that has a few veggies in it.  I really love this stuff and it’s great for when you have a cold or when the weather starts getting chilly.  Today I made it because a friend is sick and it’s getting chilly.  We serve it with crescent rolls and have great big yummy bowls of it.  It’s a cheater of a recipe because you use mostly canned goods, and that is why I love for when we have a cold.  Easy, peasy!!

Chicken Stewp

1 onion finely diced

2 cans, chopped, roasted, green chile

2-10oz cans of chicken

1 can cream of celery

1 can cream of chicken

1 box of chicken pilaf cooked according to package directions (if you can’t find one with veggies, you can add frozen corn, peas, and diced carrot)

2 cups cooked eggs noodles

milk, water, or chicken broth to thin it down

In a large soup pan, melt two tablespoons of butter and add the chopped onion, sauté until translucent and then add the green chile.  Cook until the liquid cooks off, a few minutes.  Add the creamed soup, chicken, cooked rice.  Bring to a simmer and add milk, water, or chicken broth to thin it to the consistency you want.  Just before serving add the cooked egg noodles.  Serve immediately.

Tonight I made a double recipe, before adding the noodles I took half and popped it in the freezer.  It will be nice to have a ready-made meal one of these nights when I don’t want to cook, or don’t have the time.

I hope you enjoy it as much as we do!