Monday, February 18, 2013

Deluxe Chicken Casserole

image from kidscook

If it weren't for church cookbooks, my family might starve!

Some of my church cookbooks are new . . .and some are old.

Real old.

Like when they called butter "oleo."

That's old!

This recipe is from a fairly new cookbook.

It is from a church that my husband and I served in Oklahoma.

There are some great cooks in that church!

I remember Vera.

She made candy at Christmas.

And she'd give me the biggest batch of Martha Washington candy that you'd have ever seen!

Then there was Bulah; she made buttermilk pies.

And there was Doris.  She, and her husband, Garth, were the first to bring dinner to our family when we first arrived on staff.  She brought enchiladas;  really good enchiladas!

Back to the recipe; sometimes you just know that the recipe in the church cookbook is going to be good!

That's why I tried this recipe!

Deluxe Chicken Casserole

1 cup chopped celery
2 tsp. chopped onion (I added WAY more than that!)
1 TBSP butter
1 1/2 cups cooked chicken, diced or shredded or chopped
1 1/2 cups cooked rice
1/2 cup chopped pecans
1 can cream of chicken soup
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground red pepper
1 TBSP lemon juice
3/4 cup mayonnaise (not miracle whip)
1/4 cup water
2 cups coarsely crumbled potato chips

Saute the celery and onion in the butter until slightly tender.

Combine the chicken, rice, pecans, sauteed veggie concoction, soup, salt and peppers and lemon juice in a large bowl.

Combine the mayonnaise and water; stir with a whisk until smooth.  Add the mayo mixture with the chicken mixture and mix well.  Pour into a greased 7 X 11 pan or into ramekins.  Top with the potato chips and bake, uncovered at 400 degrees for 20-25 minutes or until hot all the way through.

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