I've gotten some positive feedback saying y'all are enjoying some of the recipes I've posted and that they are big hits with your families! I'm so happy about that! I plan to post more tried and true recipes, so check back often!
This is one of my favorite casseroles. I love a good casserole that just tastes and feels like home cooking. This one calls for deli-rotisserie chicken meat, but I'll be honest with you: if I buy a rotisserie chicken, that is our entree! I will often make this casserole with leftover cooked chicken or with chicken breasts I've poached or roasted for the occasion. It's good either way. I'm sure the pre-packaged "fajita chicken" would also work in this dish. If you do use a rotisserie chicken, don't forget to pour the juice from the container into your casserole as well. And simmer that carcass in 1½ quarts of water with an onions, 2-3 stalks celery, black peppercorns, and 1-2 carrots to make your own homemade chicken stock! It freezes beautifully.
Unforgettable Chicken Casserole
Makes 6 to 8 servings
3 cups chopped deli-roasted chicken
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonnaise
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1½ cups French fried onion rings
Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish. Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving.
--Southern Living, Dec. 2004
This is one of my favorite casseroles. I love a good casserole that just tastes and feels like home cooking. This one calls for deli-rotisserie chicken meat, but I'll be honest with you: if I buy a rotisserie chicken, that is our entree! I will often make this casserole with leftover cooked chicken or with chicken breasts I've poached or roasted for the occasion. It's good either way. I'm sure the pre-packaged "fajita chicken" would also work in this dish. If you do use a rotisserie chicken, don't forget to pour the juice from the container into your casserole as well. And simmer that carcass in 1½ quarts of water with an onions, 2-3 stalks celery, black peppercorns, and 1-2 carrots to make your own homemade chicken stock! It freezes beautifully.
Unforgettable Chicken Casserole
Makes 6 to 8 servings
3 cups chopped deli-roasted chicken
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonnaise
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1½ cups French fried onion rings
Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish. Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving.
--Southern Living, Dec. 2004
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