The other day I cooked lunch for a meeting of a small group of women.
When I do this, I usually go with my "stand-bys." Those tried and true recipes that are easy to prepare and taste great!
But this time, I went out on a limb and made a new casserole . . . and a new side . . . it was a whole new day!
Actually, I'm not afraid to try a new recipe on unsuspecting guests -- it's a great way to see if it's a hit or not! If you think about it -- when you're having company over, just about anything you make for them is "new." So whether it's tried and true to you -- it makes no difference to them!
This casserole, when I was making it, I kept thinking, "ummm, I don't know. I'm not so sure this is going to be good." It's a Paula Deen recipe, and normally those are great. Granted, I often make minor adjustments to them after the first time I cook them, but over-all, they're trustworthy.
But I wasn't so sure with this one . . .
'Til the next day -- when I actually heated the casserole up and served it.
It was great! I thought it tasted good . .. but the true affirmation that it was a keeper . . .
when women go back to seconds, you know it's good!
I had a bit of left-overs that night and that's what I fed my cherubs. They scarfed it up! My boy cherub was inhaling when he said, "Mom, is there enough for me to have this for lunch tomorrow?"
Here's what I like about this casserole -- you have a choice!
That's right, a choice! You can decide to make it with broccoli OR spinach! That's kind of exciting, don't you think? This time around, I did the spinach . .. but next time! Next time, I'm throwing in the broccoli!
"Choice chicken casserole" isn't the real name -- I took the liberty to re-name it!
Choice Chicken Casserole
2 10 oz packages of EITHER frozen spinach or broccoli (remember, it's a choice!)
6 chicken breasts, cooked, boned, and shredded or chopped
2 cans cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated cheddar cheese
1 TBSP lemon juice
1 tsp. curry powder (I omitted, I didn't have this spice)
salt and pepper to taste
1/2 cup chicken broth
1/2 cup fresh grated Parmesan cheese
1/2 cup bread crumbs
Preheat oven to 350 degrees.
Defrost the veggie of your choice. Drain and squeeze the excess moisture very well. Place in a large bowl. Add the cooked chicken.
In a large bowl combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, salt and pepper, and curry powder, if you have it, and the chicken broth. Stir well and pour the sauce over the veggie and chicken mixture. Mix well.
Spray a large casserole dish with Pam. Pour mixture into pan, or divide into two 8X8 pans.
Combine Parmesan cheese and bread crumbs. Sprinkle mixture on top of the casserole(s).
Bake for 40 minutes or until hot and bubbly.
This casserole can easily be frozen!
Serve with a salad and garlic bread.