(in my opinion).
I've had such a taste for this chicken casserole that I just had to make it today for dinner.
The best part about this recipe is you can add as much or as little of the ingredients as you'd like.
Easy, easy and a perfect Sunday supper dish.
Here's how it goes:
- Figure 1/2 chicken breast per person + 1 or 2 more for the pot.
Honestly, that's what the recipe calls for. However, at our house we do several more chicken breasts because (a) we love leftovers and (b) we love this recipe. So do whatever you want. I use the bone-in chicken breasts because then I use the broth for soup and chicken bones help give flavor to the broth.
In a pot of boiling water, cook chicken breasts until cooked through. Remove from liquid and cool slightly. Save broth for soup (recipe to follow).
Add the following ingredients to the casserole dish:
- 8 oz sliced fresh mushrooms (not canned)
- 1 can of sliced water chestnuts (drained)
- sliced pimento
- 1 can of cream of mushroom soup (undiluted)
Mix all together and top with shredded cheddar cheese and fried onions (canned are fine here).
Bake for 30" in a 350 degree oven.
Serve hot.
Grandma's Soup:
When we were younger, Sunday always meant dinner at Grandma's. Dinner had to start by 11:30 a.m. because Grandpa always wanted to go to the Club to play cards. The *Club* was the Spanish Society where, on any given Sunday afternoon, you could find the men playing cards or Rana (another Spanish thing).
Anyway, at Grandma's, meals always started with homemade soup and this was one of my faves and possibly the easiest in the world to make.
It calls for:
- chicken broth seasoned with salt and saffron
- garbanzo beans (canned is fine - just make sure you drain and rinse the canned type)
- peeled and diced potatoes
Get the broth going to a simmer. Add the potatoes and cook until tender. Add the garbanzo beans and simmer until warmed through.
Done.
Delicious.
See ya. Gotta go eat.
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