Thursday, September 27, 2007

Tasty Thursday

With all the busyness of trying to get rolling with home school, starting Awanas for the first time with 4 kids involved, and I'm still battling the dreaded morning sickness (shouldn't that be gone yet?), I haven't been doing much posting. I did however, manage to try a new recipe last night.

I love the ingredient search option at I have been craving something with chicken and rice, and I found the perfect recipe. I made it last night, and my kids gobbled it down quicker than I could keep it on their plates. Even my super picky husband liked it, and is willing to let me cook it for dinner again. So this was definitely a hit. I changed a few things from the original recipe (which I think helped for our family), and I'll include those notes at the bottom.

Delicious Chicken Casserole

4 skinless, bone-in chicken breast halves
2 stalks celery, cut into thirds
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cooked rice
6 ounces sour cream
2 (10.5 ounce) cans condensed cream of chicken soup
1/4 teaspoon celery salt
1/8 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper to taste
2 cups crushed buttery round crackers
1/2 cup butter or margarine, melted

Preheat oven to 350 degrees F (175 degrees C).

Bring to a boil the chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon pepper, and enough water to cover. Cover, reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1 cup liquid. Cool chicken, remove meat from bones, and cut into bite-size pieces.

In a large bowl, stir together sour cream, soup, broth, celery salt, onion powder, garlic powder, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a resealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.

Bake in preheated oven for 30 to 35 minutes.

**I used frozen chicken, because I have two bags of it. I didn't have any celery, so I didn't put that in, and I couldn't for the life of me figure out where my celery salt went to. I used twice as much rice as was called for, and I also skipped the butter cracker topping in favor of a topping I use on my Au Gratin potatoes.

Crunchy Topping:

1/2 cup butter, melted ****CORRECTION**** THIS SHOULD BE 1/4 CUP BUTTER!!!
2 1/2 cups crushed cornflakes

Combine the butter and cornflakes, and spread evenly over the top of the casserole.

Trust me folks, this is the most simple, basic, satisfying dish I've made in a while. I even convinced my oldest boy to eat a whole spoonful of peas just so he could get a second helping. That's gold ladies :)

Don't forget to visit the Pumkin Patch for more great Tasty Thursday recipes!


Trista said...

Sounds yummy and great for comfort food.

Jennifer Meachem said...

honey, sounds scrumptious. will try it! thanks! i wish i could mail you a casserole or two. wouldn't it be nice? dinner arrives in the mail at 1, pop it in the oven on low and eat with the fam later. i dunno sounds a little jetsons-y maybe? well, i would if i could send one your way just to help you out :o)

MommaBlogger said...

I had to make a correction on the amount of butter. I wrote 1/2 cup butter instead of 1/2 stick, so the amount is way off. Hopefully y'all will catch it before you make it!