The Occasion: This is a favorite recipe. Husband had asked for more casseroles, instead of the soups I'd become accustomed to making twice or more a week. So I whipped out this favorite.
The Recipe: From Husband's mom, photocopied from Reminisce magazine, I think.
How it Went:
I liked how I did the chicken this time. I've done it a few ways (most often, chopped it small, then sauteed it on the stove), but this was by far the most successful and tasty. It was also the easiest. In the morning, I put about 2 lb of chicken breasts in the crock pot with 2 cups of chicken broth and some herbs. It cooked all day, and by the time I got home, I just had to poke at it with a fork and it fell apart in perfect shreds. Mmmm. I was also then able to use that broth in the recipe and it was much more flavorful than it would have been otherwise, right out of a can or something. And I had extra chicken and broth which I saved for another meal.
I do this dish a bit differently from the recipe in a few respects. First, I don't use a can of cream of chicken soup. I make my own. Those instructions are included below. Second, I don't saute the celery first, as suggested. This is unnecessary. Also, I find this to be a perfect dish for which to use celery that is a bit past its prime. When I've bought it for salad or stir fry or something and then not used it all. This is perfect because it will be baked anyway, and its crunch factor is just slightly lowered. I also use half an onion instead of the recipe-suggested 2 tablespoons. Two tablespoons? You wouldn't even taste that!
What You Need:
chicken
rice
celery
onion
butter
flour
milk
chicken broth
mayonnaise
water chestnuts
almonds
corn flakes
Your Turn:
You need to start with 2 C of cooked chicken.
Get it cooked however you prefer, but I suggest crock-potting it all day and using it in that shredded form. It's better for the casserole than cubes of chicken cooked in a skillet.
Cook 2 C water with 1 C rice to get 3 C cooked rice.
Time to chop your crunchy things!
Chop up
- 1/2 medium yellow onion
- about 3 stalks of celery
- 1 (8 oz) can of sliced water chestnuts
Now, in a medium saucepan, melt 3 T butter. Add 3 T flour, one at a time, until mixture is smooth and bubbly. Remove from heat and slowly add 1/2 C milk and 1/2 C chicken broth, stirring constantly, until smooth. Return to heat and bring to a gentle boil. Stir constantly until it thickens. Add a few pinches each of salt and pepper. (My version was extra flavorful since I used the broth that had been cooking with the chicken and herbs all day.)
Add this, along with the rice and chicken and 3/4 C mayonnaise, to the mixing bowl.
Toss in 1/2 C sliced almonds.
Stir to mix well.
Spoon into a casserole dish.
For the topping, melt 2 T butter in a small bowl. Add 1/2 C crushed cornflakes and stir well. Sprinkle over the top of the casserole. If you forgot to buy cornflakes, like I did, just add extra almonds on top.
Bake at 350 for 30 minutes.
Enjoy with a salad or fresh fruit!
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