Monday, November 18, 2013

A Casserole Time Of Year

My mother used to make this chicken casserole dish and I had a hankering for it the other day.   I am not a big maker of casseroles but I like this one.

I also hadn't had a cream of mushroom soup in a while and figured I was due for a dose of the most outrageous ingredients you can imagine.  Have you ever read the ingredients on a cream of anything soup?


I also wanted a reason to use my Deep Covered Baker from Pampered Chef and I figured this was a good reason.  Especially since this called for a cover while cooking.

It occurred to me as I made this that most of the meals I make require me to stand at the stove and saute something or stand at the grill and check on something.  I very rarely make something that goes into the oven for a half hour or more and then is magically ready and all I have to do is steam some green beans.

It was kind of nice to "fix it and forget it" for a while.

It also surprised me how salty this tasted and I definitely didn't add salt.  Low salt cream of mushroom or cream of chicken soup would be my plan next time around.

The recipe says to cook for a half hour but it ended up being 55 minutes.  I don't know if the chicken breasts I used were thicker than recommended or what.  I made sure the oven was at 400 and I had the cover on, so it's a mystery.

K-ster liked it too.

And the green beans have some cheese on them because k-ster gets tired of plain, steamed green beans.

The beans are from my garden.  I blanched 5 of those gallon zip lock bags and froze them.  Normally, I don't get around to blanching more than 2 and they don't last long.  This might get us through January.

Linking here: 

1 comment:

  1. Thanks so much for sharing with Wednesday's Adorned Link Party. Have a great Thanksgiving.
    Debi and Charly @ Adorned From Above


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