Two years ago, a friend and I changed our minds one day about going out to
dinner, and went to my house instead after a winter hike. Because we'd had
restaurant plans, I had nothing of consequence ready to cook. So, I gathered
some pre-cooked chicken chunks from the freezer, egg noodles, canned cream
of something soup, an onion, some celery, bread crumbs, and threw together a
chicken casserole.

After assembling, but before baking, I tasted it. Actually not. It had no
taste. Zero. Added more black pepper. No taste. Added some salt, and more
pepper. No taste. At this point, we were too hungry to care, so into the
oven it went. When done, it had less taste than before. No matter what we
added, it had no taste. Just for grins, my friend sprinkled on some soy
sauce. This dish was a black hole - it absorbed everything and made it
vanish.

I'm still getting razzed for this train wreck. Anyone got a chicken
casserole recipe that actually works?

Joe - I have a couple of recipes that rattle around in my head, and
have ingredients poked around, just for such an event. The secret is
in the sauce, which can go over noodles, or (tortellini and ravioli
from the freezer section).

I always have jars of Classico brand Alfredo Sauce on my pantry
shelf. And, I usually always have the large jars of marinated
artichoke hearts, which I get a good price on at Cosco. The freezer
always has bags of skinless-boneless chicken breasts, or chicken
tenders, and ravioli and tortellini.

To make the sauce, I take out a large skillet, toss in some butter,
and the thawed chicken (cut into cubes). Add some sliced green onion.
Saute a bit.

Add the Alfredo Sauce, and and fresh basil from the garden, artichoke
hearts, and whatever leftover white wine that is sitting in my
refrigerator.

Squeeze in some lime juice, and add powdered chipotle pepper.

You can also use this sauce (minus the chicken) with shrimp. . .

Serve over pasta, ravioli, tortelini, or whatever sounds good.

Myrl Jeffcoat
http://www.myrljeffcoat.com

> wrote in message
ups.com...
> Joe - I have a couple of recipes that rattle around in my head, and
> have ingredients poked around, just for such an event. The secret is
> in the sauce, which can go over noodles, or (tortellini and ravioli
> from the freezer section).
>
> I always have jars of Classico brand Alfredo Sauce on my pantry
> shelf. And, I usually always have the large jars of marinated
> artichoke hearts, which I get a good price on at Cosco. The freezer
> always has bags of skinless-boneless chicken breasts, or chicken
> tenders, and ravioli and tortellini.
>
> To make the sauce, I take out a large skillet, toss in some butter,
> and the thawed chicken (cut into cubes). Add some sliced green onion.
> Saute a bit.
>
> Add the Alfredo Sauce, and and fresh basil from the garden, artichoke
> hearts, and whatever leftover white wine that is sitting in my
> refrigerator.
>
> Squeeze in some lime juice, and add powdered chipotle pepper.
>
> You can also use this sauce (minus the chicken) with shrimp. . .
>
> Serve over pasta, ravioli, tortelini, or whatever sounds good.
>
> Myrl Jeffcoat
> http://www.myrljeffcoat.com
>

Maybe I should've gotten my friend drunk first, ya know? :-)

On Aug 31, 8:52 am, "JoeSpareBedroom" > wrote:

> Maybe I should've gotten my friend drunk first, ya know? :-)- Hide quoted text -


ABSOLUTELY. . .Drunk people will eat anything. Unfortunately, they
don't always leave enough wine for the sauce;-)

JoeSpareBedroom wrote:
> Two years ago, a friend and I changed our minds one day about going out to
> dinner, and went to my house instead after a winter hike. Because we'd had
> restaurant plans, I had nothing of consequence ready to cook. So, I gathered
> some pre-cooked chicken chunks from the freezer, egg noodles, canned cream
> of something soup, an onion, some celery, bread crumbs, and threw together a
> chicken casserole.
>
> After assembling, but before baking, I tasted it. Actually not. It had no
> taste. Zero. Added more black pepper. No taste. Added some salt, and more
> pepper. No taste. At this point, we were too hungry to care, so into the
> oven it went. When done, it had less taste than before. No matter what we
> added, it had no taste. Just for grins, my friend sprinkled on some soy
> sauce. This dish was a black hole - it absorbed everything and made it
> vanish.
>
> I'm still getting razzed for this train wreck. Anyone got a chicken
> casserole recipe that actually works?
>
>


Try using canned enchilada sauce next time instead of canned Cream of Soup.

Or search for a recipe for "King Ranch Chicken" (flavorful in spite of
the canned soup)

Bob

JoeSpareBedroom > wrote in message
...
> [snip] Anyone got a chicken casserole recipe that
> actually works?

Head off to your local library and pick up copies of Robert
Ackart's 1971 printing of "The Hundred Menu Recipe Chicken
Cookbook" [isbn 0448017342], or James McNair's "Stews and
Casseroles" [isbn 0-08118-0081-4], or BH&G's 1961 "All-time
Favorite Casseroles" [no isbn] for a whole bunch of flavorful
casseroles.

I used Robert Ackart's book regularly.

The Ranger

In article >,
"JoeSpareBedroom" > wrote:

> Two years ago, a friend and I changed our minds one day about going out to
> dinner, and went to my house instead after a winter hike. Because we'd had
> restaurant plans, I had nothing of consequence ready to cook. So, I gathered
> some pre-cooked chicken chunks from the freezer, egg noodles, canned cream
> of something soup, an onion, some celery, bread crumbs, and threw together a
> chicken casserole.
>
> After assembling, but before baking, I tasted it. Actually not. It had no
> taste. Zero. Added more black pepper. No taste. Added some salt, and more
> pepper. No taste. At this point, we were too hungry to care, so into the
> oven it went. When done, it had less taste than before. No matter what we
> added, it had no taste. Just for grins, my friend sprinkled on some soy
> sauce. This dish was a black hole - it absorbed everything and made it
> vanish.
>
> I'm still getting razzed for this train wreck. Anyone got a chicken
> casserole recipe that actually works?

It generally works better flavor-wise if you leave out the hot tobacco.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> Two years ago, a friend and I changed our minds one day about going out
>> to
>> dinner, and went to my house instead after a winter hike. Because we'd
>> had
>> restaurant plans, I had nothing of consequence ready to cook. So, I
>> gathered
>> some pre-cooked chicken chunks from the freezer, egg noodles, canned
>> cream
>> of something soup, an onion, some celery, bread crumbs, and threw
>> together a
>> chicken casserole.
>>
>> After assembling, but before baking, I tasted it. Actually not. It had no
>> taste. Zero. Added more black pepper. No taste. Added some salt, and more
>> pepper. No taste. At this point, we were too hungry to care, so into the
>> oven it went. When done, it had less taste than before. No matter what we
>> added, it had no taste. Just for grins, my friend sprinkled on some soy
>> sauce. This dish was a black hole - it absorbed everything and made it
>> vanish.
>>
>> I'm still getting razzed for this train wreck. Anyone got a chicken
>> casserole recipe that actually works?
>
> It generally works better flavor-wise if you leave out the hot tobacco.
> --
> Peace, Om

You really need to expand your repertoire of cut & paste responses. I don't
smoke.

In article >,
"JoeSpareBedroom" > wrote:

> > It generally works better flavor-wise if you leave out the hot tobacco.
> > --
> > Peace, Om
>
> You really need to expand your repertoire of cut & paste responses. I don't
> smoke.

You said you did some time back... Not daily, but weekly or so.

Still kills taste buds.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> > It generally works better flavor-wise if you leave out the hot tobacco.
>> > --
>> > Peace, Om
>>
>> You really need to expand your repertoire of cut & paste responses. I
>> don't
>> smoke.
>
> You said you did some time back... Not daily, but weekly or so.
>
> Still kills taste buds.
> --
> Peace, Om


Sit down and be quiet. Your comments are of no value in this discussion.

> Anyone got a chicken casserole recipe that actually works?

As a general rule, I don't like canned soup. Nonetheless, I keep a
couple of cans of creamed this and that in the cabinet for
emergencies. That came in handy a few times doing a quick chicken
casserole.

Pour a box of plain or Italian spiced bread cubes into a mixing bowl.
Mix in 1/4" cubed pieces of ham, chopped celery, diced onion and a
bit of chopped, fresh parsley. Mix in a little warm water -- just
enough to moisten the bread.

Butter a large Pyrex baking dish and form the bread mix into a long
mound in the middle of the dish, filling the middle third lengthwise.
Lay boneless chicken breasts in two lanes surrounding the bread mix
"median strip". Pour a can of cream of mushroom or cream of chicken
soup over the chicken only -- not on the bread. Spread with a
spatula to make sure all of the chicken is covered. It doesn't need
much, just enough to stay moist.

Salt and pepper to taste, cover loosely with aluminum foil and bake
at 350F. Remove the foil for the last 15 minutes. It tastes
surprisingly good for store bought. Most people like it better with
shrooms but my wife is allergic so I use cream of chicken now.
Anyway, I'm not much of a fungus eater so I don't mind.

You can add a little zest if you have lime juice on hand. Sprinkle 1
tsp of it over the chicken before you add the soup.

--

Regards,
Robert L Bass

=============================>
Bass Home Electronics
941-925-8650
4883 Fallcrest Circle
Sarasota · Florida · 34233
http://www.bassburglaralarms.com
=============================>

In article >,
"JoeSpareBedroom" > wrote:

> Your comments are of no value in this discussion.

Neither are your taste buds.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"zxcvbob" > wrote in message
...
>
> Or search for a recipe for "King Ranch Chicken" (flavorful in spite of the
> canned soup)

That's my suggestion as well. It's pretty good with the canned soups, but I
usually make it using a bechamel sauce. Most recipes I've seen call for
layering the chicken mixture, the tortillas, and the cheese separately, but
I mix it all together when I make it. I also use a Crockpot most of the
time.

This casserole is a great way to use up leftover Thanksgiving turkey and
gravy.

Mary

"JoeSpareBedroom" > wrote in message
...
> "Omelet" > wrote in message
> news
>> In article >,
>> "JoeSpareBedroom" > wrote:
>>
>>> > It generally works better flavor-wise if you leave out the hot
>>> > tobacco.
>>> > --
>>> > Peace, Om
>>>
>>> You really need to expand your repertoire of cut & paste responses. I
>>> don't
>>> smoke.
>>
>> You said you did some time back... Not daily, but weekly or so.
>>
>> Still kills taste buds.
>> --
>> Peace, Om
>
>
> Sit down and be quiet. Your comments are of no value in this discussion.

Oooooooooooooooh get 'im)

In article >, "Ophelia" >
wrote:

> "JoeSpareBedroom" > wrote in message
> ...
> > "Omelet" > wrote in message
> > news
> >> In article >,
> >> "JoeSpareBedroom" > wrote:
> >>
> >>> > It generally works better flavor-wise if you leave out the hot
> >>> > tobacco.
> >>> > --
> >>> > Peace, Om
> >>>
> >>> You really need to expand your repertoire of cut & paste responses. I
> >>> don't
> >>> smoke.
> >>
> >> You said you did some time back... Not daily, but weekly or so.
> >>
> >> Still kills taste buds.
> >> --
> >> Peace, Om
> >
> >
> > Sit down and be quiet. Your comments are of no value in this discussion.
>
> Oooooooooooooooh get 'im)

I did. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

A couple of years ago, my inlaws came to visit and my mother-in-law
made the worst insult to pimento cheese that I have ever seen or
tasted. Instead of good honest cheese and mayonnaise, she used
Velveeta and Miracle Whip and the concoction was cooked. You don't
cook pimento cheese. It sat in the back of my refrigerator for
several weeks.

They came to visit again and arrived earlier than I expected. I needed
to put together dinner so I decided to throw together a casserole. I
pulled some cooked and chunked chicken out of the freezer, cooked some
rice, steamed some frozen broccoli, and mixed it all together with
that pimento cheese as a binder. I topped it with buttered bread
crumbs. It was delicious.

Tara

In article >,
"The Ranger" > wrote:

> JoeSpareBedroom > wrote in message
> ...
> > [snip] Anyone got a chicken casserole recipe that
> > actually works?
>
> Head off to your local library and pick up copies of Robert
> Ackart's 1971 printing of "The Hundred Menu Recipe Chicken
> Cookbook" [isbn 0448017342]

Great book. Out of all the recipes, maybe my favorite is "Chicken with
Ripe Olives". I take the chicken off the bones and cut it into
bite-sized pieces.

Isaac

isw > wrote in message
...
> In article >,
> "The Ranger" > wrote:
>> JoeSpareBedroom > wrote in message
>> ...
>> > [snip] Anyone got a chicken casserole recipe that
>> > actually works?
>>
>> Head off to your local library and pick up copies
>> of Robert Ackart's 1971 printing of "The Hundred
>> Menu Recipe Chicken Cookbook" [isbn 0448017342]
>>
> Great book. Out of all the recipes, maybe my favorite
> is "Chicken with Ripe Olives". I take the chicken off
> the bones and cut it into bite-sized pieces.

You might enjoy the chicken and artichoke hearts recipe, then. I
love the layout of the book; ingredients in table-format,
editorial on why-where-when he got the recipe, etc. Very easy to
follow.

The Ranger

On Fri, 31 Aug 2007 15:04:43 GMT, "JoeSpareBedroom"
> wrote:

<snip>
>
>I'm still getting razzed for this train wreck. Anyone got a chicken
>casserole recipe that actually works?
>
YES! Go to the internet or a cookbook and find yourself a recipe for
Chicken Tetrazzini. It's the best way I've found to use up leftover
turkey too. I don't put booze in my Tetrazzini most of the time, but
when I do - it is either sherry or white wine. Here are several
variations - noodles, chicken, cheese and mushrooms are key players in
the version I make.


Adapted from a recipe from Hearst's NY American (1911)
Virginia Tadrzynski

5 Tbsp butter
2 Tbsp flour
2 cups chicken broth
1 cup cream
2 Tbsp dry sherry or Madeira
3/4 cup freshly grated Parmesan cheese
1/4 tsp black pepper
3/4 lb. medium mushrooms
2 medium scallions, trimmed and thinly sliced
1 lb spaghetti cooked al dente and drained well
1/2 cup diced canned pimentos
4 cups diced cooked turkey (or chicken)

Preheat oven to 375. Lightly coat 13x9x2 baking dish with nonstick
cooking spray and set aside. Melt 3 tbsp butter in medium heavy
saucepan over moderate heat. Blend in flour, add broth, then cook,
stirring constantly, until thickened and smooth - about 3 minutes.
Mix in cream, sherry, 1/4 cup of Pamesan, and pepper. Cook and stir 2
min. then set off from heat. Melt remaining 2 tbsp butter in large
heavy skillet over moderate heat. Add mushrooms and scallions and
stir-fry until limp. Toss spaghetti in large bowl with sauce,
mushroom mixture, pimentos and turkey. Transfer to prepared baking
dish and scatter remaining parmesan evenly over all.

Bake uncovered until bubbling and brown, 20-25 minutes.


Campbells Soup version:
1 10 3/4 oz. can condensed cream of mushroom soup
1/2 cup milk or evaporated skim milk
1 small yellow onion, peeled and chopped
1/4 cup fresh grated Parmesan cheese
1/4 cup sour cream
1 1/2 cups diced cooked turkey
1 small zucchini, halved lengthwise and thinly sliced
1 1/2 cups cooked spaghetti

Preheat oven to 375. Lightly coat 1 1/2 quart casserole with nonstick
cooking spray and set aside. Mix mushroom soup, milk, onion,
parmesan, and sour cream in large bowl. Mix in turkey and zucchini.
Add spaghetti and toss gently. Turn inot casserole and bake,
uncovered until bubbly and tipped with brown - about 30 minutes.

Both taken from American Century Cookbook - Most popular recipes from
the 20th Centure (1900 to 1999)


TURKEY TETRAZZINI

10 oz. mushrooms, sliced thin about 4 cups
5 tbsp. unsalted butter
1/4 c. all-purpose flour
1 3/4 c. milk
2 c. chicken broth
1/4 c. dry white wine
10 oz. spaghetti
3 c. coarsely chopped cooked turkey
1 c. cooked peas
2/3 c. freshly grated Parmesan
1/3 c. fine fresh bread crumbs

In a large heavy saucepan cook the mushrooms in 1/4 cup of butter over
moderate heat, stirring until most of the liquid they give off has
evaporated. Stir in the flour and cook the mixture over low heat,
stirring for 3 minutes. Add in a stream (that is pour slowly) of
milk, the broth, the wine, stirring bring the mixture to a boil,
stirring and simmer the sauce for 5 minutes. In a pot of boiling,
salted water cook the spaghetti until it is al dente (cooked) and
drain it well. In a large bowl combine well spaghetti, the mushroom
sauce, the turkey, the peas, and salt and pepper to taste. Stir in
1/3 cup of the Parmesan, and transfer the mixture to a buttered
shallow 3-quart casserole. In a small bowl combine the remaining 1/3
cup of Parmesan, the bread crumbs and salt and pepper to taste.
Sprinkle the mixture over the tetrazzini and dot the top with the
remaining 1 tablespoon of butter, cut it into bits.

Bake in 375 degrees F. oven for 30 to 40 minutes.


Luxurious Turkey Tetrazzini
Recipe courtesy of Michele Urvater

6 tablespoons butter
1/2 pound mushrooms thinly sliced
1 tablespoon Madeira
4 tablespoons flour
1 1/2 cups chicken or vegetable broth
1/2 cup heavy cream
2 to 3 cups leftover cooked turkey, cut into 3/4-inch dice
1/2 pound linguine cooked to al dente stage
1/3 cup grated Parmesan cheese mixed with 2 tablespoons dry bread
crumbs
Salt and freshly ground black pepper

Heat 2 tablespoons of the butter in a skillet. When the foaming
subsides, add the mushrooms and saute, over high heat for 2 to 3
minutes until the mushrooms have absorbed the butter and are tender.
Stir in the Madeira and evaporate over high heat.
In another saucepan heat 3 tablespoons of butter. When foaming
subsides, stir in the flour and cook for a minute. Whisk in the
chicken broth and bring to a boil. Cook, over low heat, for about 5
minutes or until thickened. Remove sauce from heat and stir in the
cream. Season to taste with salt and pepper. Fold in the mushrooms
and turkey.

Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole.
Layer half of pasta, half of mushroom and turkey mixture and repeat
with pasta and turkey mushroom mix. Scatter Parmesan and bread crumbs
over the top and dot with remaining tablespoon of butter. Heat for 45
minutes or until heated through, sauce is bubbling and top is
browning. If you wish, slide casserole under the broiler for a moment
to brown the top.



--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Fri, 31 Aug 2007 19:10:04 -0400, Tara >
wrote:

>They came to visit again and arrived earlier than I expected. I needed
>to put together dinner so I decided to throw together a casserole. I
>pulled some cooked and chunked chicken out of the freezer, cooked some
>rice, steamed some frozen broccoli, and mixed it all together with
>that pimento cheese as a binder. I topped it with buttered bread
>crumbs. It was delicious.

Give that girl a Scotch Plaid Golden Star for ingenuity and old
fashioned thriftiness! What did your MIL think of your concoction?


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

One time on Usenet, "JoeSpareBedroom" > said:

> Two years ago, a friend and I changed our minds one day about going out to
> dinner, and went to my house instead after a winter hike. Because we'd had
> restaurant plans, I had nothing of consequence ready to cook. So, I gathered
> some pre-cooked chicken chunks from the freezer, egg noodles, canned cream
> of something soup, an onion, some celery, bread crumbs, and threw together a
> chicken casserole.
>
> After assembling, but before baking, I tasted it. Actually not. It had no
> taste. Zero. Added more black pepper. No taste. Added some salt, and more
> pepper. No taste. At this point, we were too hungry to care, so into the
> oven it went. When done, it had less taste than before. No matter what we
> added, it had no taste. Just for grins, my friend sprinkled on some soy
> sauce. This dish was a black hole - it absorbed everything and made it
> vanish.
>
> I'm still getting razzed for this train wreck. Anyone got a chicken
> casserole recipe that actually works?

I'm curious as to which "cream of" soup you used. Anyway, this is a
family favorite -- I'm posting it as my grandmother made it, as I
leave out the curry myself:

Chicken Divan

2 whole chicken breasts, cooked
10-16 oz. blanched fresh, or frozen broccoli
1 can sliced water chestnuts
2 10 oz. cans cream of chicken soup
1 C. mayonnaise
1 tsp. curry powder
1 tsp. lemon juice
1-1/2 tsp. Worchestershire
Salt and pepper to taste
8 oz. or more shredded cheddar cheese
1/3 C. dried bread crumbs

Preheat oven to 350º F. Remove chicken from bone, cube and cover
bottom of glass 9" X 13" baking dish. Add broccoli and water
chestnuts, also in layers. In medium mixing bowl, combine soup,
mayonnaise, and seasonings. Spread evenly over chicken and veggies.
Cover evenly with cheddar, then sprinkle with bread crumbs. Bake
for 30-35 minutes or until top is brown. Great with fresh bread.


--
Jani in WA

On Sat, 01 Sep 2007 08:00:19 -0700, sf wrote:

>On Fri, 31 Aug 2007 19:10:04 -0400, Tara >
>wrote:
>
>>They came to visit again and arrived earlier than I expected. I needed
>>to put together dinner so I decided to throw together a casserole. I
>>pulled some cooked and chunked chicken out of the freezer, cooked some
>>rice, steamed some frozen broccoli, and mixed it all together with
>>that pimento cheese as a binder. I topped it with buttered bread
>>crumbs. It was delicious.
>
>Give that girl a Scotch Plaid Golden Star for ingenuity and old
>fashioned thriftiness! What did your MIL think of your concoction?

She said she liked it. I liked it. I didn't tell that it contained
her ersatz pimento cheese. It really was tasty and colorful. Velveeta
and jarred pimentoes are just made for casseroles and the Miracle Whip
flavor was blessedly disguised. I served it with blueberry bread and
fruit salad.

Tara

"Little Malice" > wrote in message
...
> One time on Usenet, "JoeSpareBedroom" > said:
>
>> Two years ago, a friend and I changed our minds one day about going out
>> to
>> dinner, and went to my house instead after a winter hike. Because we'd
>> had
>> restaurant plans, I had nothing of consequence ready to cook. So, I
>> gathered
>> some pre-cooked chicken chunks from the freezer, egg noodles, canned
>> cream
>> of something soup, an onion, some celery, bread crumbs, and threw
>> together a
>> chicken casserole.
>>
>> After assembling, but before baking, I tasted it. Actually not. It had no
>> taste. Zero. Added more black pepper. No taste. Added some salt, and more
>> pepper. No taste. At this point, we were too hungry to care, so into the
>> oven it went. When done, it had less taste than before. No matter what we
>> added, it had no taste. Just for grins, my friend sprinkled on some soy
>> sauce. This dish was a black hole - it absorbed everything and made it
>> vanish.
>>
>> I'm still getting razzed for this train wreck. Anyone got a chicken
>> casserole recipe that actually works?
>
> I'm curious as to which "cream of" soup you used.

Probably cream of broccoli.

Thanks to everyone for your ideas thus far.

wrote:
> On Aug 31, 8:52 am, "JoeSpareBedroom" > wrote:
>
>> Maybe I should've gotten my friend drunk first, ya know? :-)- Hide quoted text -
>
>
> ABSOLUTELY. . .Drunk people will eat anything. Unfortunately, they
> don't always leave enough wine for the sauce;-)

LOL

>> In article >,
>> "The Ranger" > wrote:
[snip]
>>> Head off to your local library and pick up copies
>>> of Robert Ackart's 1971 printing of "The Hundred
>>> Menu Recipe Chicken Cookbook" [isbn 0448017342]

Are you sure about that 1971? Googling on the ISBN only turns up
a 1972 edition published by Grosset & Dunlap.

For example, the listing from The Source of All Books ;-) ...

<http://www.amazon.com/hundred-menu-chicken-cookbook/dp/0448017342>

Cheers, Phred.

--
LID

"JoeSpareBedroom" > wrote in
:

> ... So, I gathered some pre-cooked chicken chunks from the
> freezer, egg noodles, canned cream of something soup, an onion, some
> celery, bread crumbs, and threw together a chicken casserole.
>
> After assembling, but before baking, I tasted it. Actually not. It had
> no taste. ...


Did you saute the onion and celery? Chicken and noodles are fairly bland
on their own, and canned soup tastes mostly of salt ime, so a few raw or
even steamed veg won't help much in the flavour department, even when baked
in the casserole.

I would have gently sauteed the veg with a few herbs and spices in some
olive oil and butter until they smelt fragrant, added the chicken and
noodles and stirred to coat with the flavour, then assembled/baked the
casserole. Probably using cream or white sauce, seasoned in some way
(cheese, mustard, curry, herbs etc), instead of canned soup. And possibly
with some grated cheese and various herbs/spices on the breadcrumbs.

K

Phred > wrote in message
...
>>> In article >,
>>> "The Ranger" > wrote:
> [snip]
>>>> Head off to your local library and pick up copies
>>>> of Robert Ackart's 1971 printing of "The Hundred
>>>> Menu Recipe Chicken Cookbook" [isbn 0448017342]

> Are you sure about that 1971? Googling on the ISBN
> only turns up a 1972 edition published by Grosset & Dunlap.

I am about the date but not about the ISBN. I'm right about the
publish/copyright date. You're right about the ISBN. I was rushed
and snagged the above number from abebooks.com. My book club
published book doesn't have an ISBN.

I was in error.



The Ranger

On Aug 31, 10:04 am, "JoeSpareBedroom" > wrote:
>
[snip]

> Anyone got a chicken casserole recipe that actually works?

I always thought that "casserole" was something that a traditional
housewife made when she wanted to get taken out to dinner.

Husband: Hi, honey. I'm home. What's for dinner?

Wife: I made tuna noodle casserole.

Husband: You know, it's been a long time since I've taken you out to a
nice restaurant.

--Bryan

"Bobo Bonobo®" > wrote in message

> I always thought that "casserole" was something that a traditional
> housewife made when she wanted to get taken out to dinner.
>
> Husband: Hi, honey. I'm home. What's for dinner?
>
> Wife: I made tuna noodle casserole.
>
> Husband: You know, it's been a long time since I've taken you out to a
> nice restaurant.
>
> --Bryan

No joke. My Friday night question was often "Do you want tuna casserole or
do you want to go out?" It usually worked.

Felice

On Sep 4, 3:33 pm, "Felice Friese" > wrote:
> "Bobo Bonobo®" > wrote in message
> > I always thought that "casserole" was something that a traditional
> > housewife made when she wanted to get taken out to dinner.
>
> > Husband: Hi, honey. I'm home. What's for dinner?
>
> > Wife: I made tuna noodle casserole.
>
> > Husband: You know, it's been a long time since I've taken you out to a
> > nice restaurant.
>
> > --Bryan
>
> No joke. My Friday night question was often "Do you want tuna casserole or
> do you want to go out?" It usually worked.

I guess great minds think alike
>
> Felice

--Bryan

"Bobo Bonobo®" > wrote in message
ups.com...
> On Aug 31, 10:04 am, "JoeSpareBedroom" > wrote:
>>
> [snip]
>
>> Anyone got a chicken casserole recipe that actually works?
>
> I always thought that "casserole" was something that a traditional
> housewife made when she wanted to get taken out to dinner.
>
> Husband: Hi, honey. I'm home. What's for dinner?
>
> Wife: I made tuna noodle casserole.
>
> Husband: You know, it's been a long time since I've taken you out to a
> nice restaurant.
>
> --Bryan


Well, we cancelled our out-to-dinner plans because the snow was falling at
about six inches per hour. We figured we were better off having chicken
casserole and being stuck in my house, rather than better food, and then
spending the night trying to get comfortable sleeping on tables in a
restaurant.

Boy, were we wrong. :-)

On Sep 4, 4:06 pm, "JoeSpareBedroom" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> ups.com...
>
>
>
> > On Aug 31, 10:04 am, "JoeSpareBedroom" > wrote:
>
> > [snip]
>
> >> Anyone got a chicken casserole recipe that actually works?
>
> > I always thought that "casserole" was something that a traditional
> > housewife made when she wanted to get taken out to dinner.
>
> > Husband: Hi, honey. I'm home. What's for dinner?
>
> > Wife: I made tuna noodle casserole.
>
> > Husband: You know, it's been a long time since I've taken you out to a
> > nice restaurant.
>
> > --Bryan
>
> Well, we cancelled our out-to-dinner plans because the snow was falling at
> about six inches per hour.

Back in '82, I got snowed in with a girl, and we were together for
about two years afterward:
http://www.crh.noaa.gov/lsx/?n=01_31_82

Oh, that reminds me. We just watched the last episode of Roswell
until we send that one back to Netflix and wait for new episodes, and
snow falling reminds me of my Profit DVDs which I lent to me wife's
cousin, who started watching them last winter, and went out in a
snowstorm to get a new DVD player when his broke because the show was
so compelling, but he lent them to my nephew, so I'm going to go to my
nephew's house to get them on the way to the PTO meeting tonight, so
we can watch them when I get back from there, because my wife has been
wanting to see that again for a long time, and this weekend we finally
figured out that the DVDs are over at my nephew's.
http://www.blockbuster.com/catalog/movieDetails/292550

> We figured we were better off having chicken
> casserole and being stuck in my house, rather than better food, and then
> spending the night trying to get comfortable sleeping on tables in a
> restaurant.
>
> Boy, were we wrong. :-)

Back in 1982, the sex was so great, and for the first few months we
got along so well that I thought...

Boy, was I wrong. She was such an unpleasant person, even my sweet
mother didn't like her. Her name was Maggie May, but she was not
older than me.

--Bryan

On Tue, 04 Sep 2007 18:18:39 -0000, Bobo Bonobo® >
wrote:

>On Aug 31, 10:04 am, "JoeSpareBedroom" > wrote:
>>
>[snip]
>
>> Anyone got a chicken casserole recipe that actually works?
>
>I always thought that "casserole" was something that a traditional
>housewife made when she wanted to get taken out to dinner.
>
>Husband: Hi, honey. I'm home. What's for dinner?
>
>Wife: I made tuna noodle casserole.
>
>Husband: You know, it's been a long time since I've taken you out to a
>nice restaurant.
>
Oh, man.... you're *old*.

LOL


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

In article >, "The Ranger" > wrote:
>Phred > wrote in message
...
>>>> In article >,
>>>> "The Ranger" > wrote:
>> [snip]
>>>>> Head off to your local library and pick up copies
>>>>> of Robert Ackart's 1971 printing of "The Hundred
>>>>> Menu Recipe Chicken Cookbook" [isbn 0448017342]
>
>> Are you sure about that 1971? Googling on the ISBN
>> only turns up a 1972 edition published by Grosset & Dunlap.
>
>I am about the date but not about the ISBN. I'm right about the
>publish/copyright date. You're right about the ISBN. I was rushed
>and snagged the above number from abebooks.com. My book club
>published book doesn't have an ISBN.
>
>I was in error.

Never mind. :-) Thank you for taking the time to reply.
I guess the issue now becomes: "Is the 1972 commercial edition up to
the same usability standard as the bookclub edition you recomended?"

Not expecting you to do that comparison. :-) But maybe some one
reading this thread and who has used the '72 edition could comment?

Cheers, Phred.

--
LID

I actually have one that we love!

I got this from another site on the internet, but I made the "Jiffy"
cornbread for the topping to make it easier.
The next time I make it, I'm going to add veggies directly to the chicken
filling.
~~~Debbie in Indiana


Cracker Barrel Chicken Casserole

Ingredients:
1 C. Yellow Corn Meal
1/3 C. Flour
1 1/2 tsp. Baking Powder
1 Tbsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
2 Tbsp. Vegetable Oil
3/4 C. Buttermilk
1 Egg

Preparation:
Mix all together in mixing bowl until smooth. Pour into greased 8" x 8"
baking pan and bake at 375 degrees for 20 - 25 minutes until done.
Remove from oven and let cool completely. When cool crumble corn bread and
place 3 cups of corn bread crumbs in mixing bowl.
Add 1/2 cup melted butter to crumbs and mix well, set aside.

Chicken Filling

2 1/2 C. Cooked Chicken Breasted ( cut into bite size pieces)
1/4 C. Yellow Onion (chopped)
1/2 C. Celery ( sliced thin)
1 tsp. Salt
1/4 tsp. Fresh Ground Pepper
1 Can Cream of Chicken Soup
1 3/4 C. Chicken Broth
2 Tbsp. Butter

In sauce pan on medium low heat place butter and sauté onions, and celery
until transparent, stirring occasionally. Add chicken broth, cream of
chicken
soup, salt, and pepper. Stir until well blended and soup is desolved
completely. Add chicken, stir and blend untill mixture reaches a low simmer.
Cook
for 5 minutes, remove from heat. Place chicken mixture in buttered casserole
dish 2 1/2 quart, or individual casserole dishes ( about four ). Spoon
cornbread
crumb topping on top of chicken mixture, do not stir in chicken filling and
place baking dish in preheated oven at 350 degrees for 35 - 40 minutes. The
crumbs will turn a golden yellow.
A side order of country green beans or salad makes for a hearty meal.



"JoeSpareBedroom" > wrote in message
...
> Two years ago, a friend and I changed our minds one day about going out to
> dinner, and went to my house instead after a winter hike. Because we'd had
> restaurant plans, I had nothing of consequence ready to cook. So, I
> gathered some pre-cooked chicken chunks from the freezer, egg noodles,
> canned cream of something soup, an onion, some celery, bread crumbs, and
> threw together a chicken casserole.
>
> After assembling, but before baking, I tasted it. Actually not. It had no
> taste. Zero. Added more black pepper. No taste. Added some salt, and more
> pepper. No taste. At this point, we were too hungry to care, so into the
> oven it went. When done, it had less taste than before. No matter what we
> added, it had no taste. Just for grins, my friend sprinkled on some soy
> sauce. This dish was a black hole - it absorbed everything and made it
> vanish.
>
> I'm still getting razzed for this train wreck. Anyone got a chicken
> casserole recipe that actually works?
>

This sounds obscene. Perfect, in other words. :-) Thanks!


"Deb" > wrote in message
...
>I actually have one that we love!
>
> I got this from another site on the internet, but I made the "Jiffy"
> cornbread for the topping to make it easier.
> The next time I make it, I'm going to add veggies directly to the chicken
> filling.
> ~~~Debbie in Indiana
>
>
> Cracker Barrel Chicken Casserole
>
> Ingredients:
> 1 C. Yellow Corn Meal
> 1/3 C. Flour
> 1 1/2 tsp. Baking Powder
> 1 Tbsp. Sugar
> 1/2 tsp. Salt
> 1/2 tsp. Baking Soda
> 2 Tbsp. Vegetable Oil
> 3/4 C. Buttermilk
> 1 Egg
>
> Preparation:
> Mix all together in mixing bowl until smooth. Pour into greased 8" x 8"
> baking pan and bake at 375 degrees for 20 - 25 minutes until done.
> Remove from oven and let cool completely. When cool crumble corn bread and
> place 3 cups of corn bread crumbs in mixing bowl.
> Add 1/2 cup melted butter to crumbs and mix well, set aside.
>
> Chicken Filling
>
> 2 1/2 C. Cooked Chicken Breasted ( cut into bite size pieces)
> 1/4 C. Yellow Onion (chopped)
> 1/2 C. Celery ( sliced thin)
> 1 tsp. Salt
> 1/4 tsp. Fresh Ground Pepper
> 1 Can Cream of Chicken Soup
> 1 3/4 C. Chicken Broth
> 2 Tbsp. Butter
>
> In sauce pan on medium low heat place butter and sauté onions, and celery
> until transparent, stirring occasionally. Add chicken broth, cream of
> chicken
> soup, salt, and pepper. Stir until well blended and soup is desolved
> completely. Add chicken, stir and blend untill mixture reaches a low
> simmer.
> Cook
> for 5 minutes, remove from heat. Place chicken mixture in buttered
> casserole
> dish 2 1/2 quart, or individual casserole dishes ( about four ). Spoon
> cornbread
> crumb topping on top of chicken mixture, do not stir in chicken filling
> and
> place baking dish in preheated oven at 350 degrees for 35 - 40 minutes.
> The
> crumbs will turn a golden yellow.
> A side order of country green beans or salad makes for a hearty meal.
>
>
>
> "JoeSpareBedroom" > wrote in message
> ...
>> Two years ago, a friend and I changed our minds one day about going out
>> to dinner, and went to my house instead after a winter hike. Because we'd
>> had restaurant plans, I had nothing of consequence ready to cook. So, I
>> gathered some pre-cooked chicken chunks from the freezer, egg noodles,
>> canned cream of something soup, an onion, some celery, bread crumbs, and
>> threw together a chicken casserole.
>>
>> After assembling, but before baking, I tasted it. Actually not. It had no
>> taste. Zero. Added more black pepper. No taste. Added some salt, and more
>> pepper. No taste. At this point, we were too hungry to care, so into the
>> oven it went. When done, it had less taste than before. No matter what we
>> added, it had no taste. Just for grins, my friend sprinkled on some soy
>> sauce. This dish was a black hole - it absorbed everything and made it
>> vanish.
>>
>> I'm still getting razzed for this train wreck. Anyone got a chicken
>> casserole recipe that actually works?
>>
>
>