Hello. I need an easy reciepe for chicken casserole.

On Mar 27, 1:46*pm, (michelle simmons) wrote:
> Hello. I need an easy reciepe for chicken casserole.

www.campbells.com should have plenty for you

Omelet wrote on Fri, 27 Mar 2009 13:35:43 -0600:

>> Hello. I need an easy reciepe for chicken casserole.

> Try he

> http://tinyurl.com/cxty4x

> Cheers!

A lot of interesting recipes but you made me hungry and I wonder if you
can recommend one that does not involve cream of mushroom soup or
cheese?

Picky ain't I? :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
> Omelet wrote on Fri, 27 Mar 2009 13:35:43 -0600:
>
>>> Hello. I need an easy reciepe for chicken casserole.
>
>> Try he
>
>> http://tinyurl.com/cxty4x
>
>> Cheers!
>
> A lot of interesting recipes but you made me hungry and I wonder if you
> can recommend one that does not involve cream of mushroom soup or cheese?
>
> Picky ain't I? :-)

take that google search, add "no dairy" and hit "enter"

On Mar 27, 12:46 pm, (michelle simmons) wrote:
> Hello. I need an easy reciepe for chicken casserole.

If you search, it's best if you spell it right -- "recipe."

N.

In article >,
(michelle simmons) wrote:

> Hello. I need an easy reciepe for chicken casserole.

Try he

http://tinyurl.com/cxty4x

Cheers!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"michelle simmons" > wrote in message
...
> Hello. I need an easy reciepe for chicken casserole.


Go he

http://www.cooks.com/rec/search/0,1-...serole,FF.html

Take your pick.

Dimitri

James Silverton wrote:

> A lot of interesting recipes but you made me hungry and I wonder if
> you can recommend one that does not involve cream of mushroom soup or
> cheese?

How about a chicken and sausage casserole, it has tomatoes,
mushrooms, peas. No cheese, no mushroom soup.

Apparently, there is something about casseroles that scream
for cream of mushroom and/or cheese.

nancy

michelle simmons wrote:
> Hello. I need an easy reciepe for chicken casserole.
>

Variation: Using fresh jalapenos instead of bell peppers totally
changes the recipe.


Laurie’s Chicken Spaghetti

4 tsp oil
1/2 cup chopped green pepper
1 small chopped onion
8 oz fresh chopped mushrooms
15 oz raw chicken, cubed

Sauté in a large skillet until vegs are soft and chicken is cooked.

Add:
2 cups milk
1 tsp chicken bouillon granules
1/2 tsp poultry seasoning
3 T cornstarch
4 oz Velveeta cheese
dash garlic
season salt to taste

Cook on low heat about 5 minutes. Add 2 cups cooked spaghetti. Mix
well. Distribute evenly in a 9x13" pan sprayed with Pam. Sprinkle with
2 T grated Parmesan cheese.

Bake at 375 for 20 minutes. Let sit 10 minutes before serving.

--
Bob

On Mar 27, 2:05*pm, Nancy2 > wrote:
> On Mar 27, 12:46 pm, (michelle simmons) wrote:
>
> > Hello. I need an easy reciepe for chicken casserole.
>
> If you search, it's best if you spell it right -- "recipe."
>
> N.

>
>
I was going to suggest she buy a dictionary before you bought any
chicken but you pretty much beat me to the punch.

Don't you just love it when people ask for a particular recipe and
don't give any hints of what they might be interested in adding to a
recipe other than chicken? 'Chicken casserole' should get her about
500,00 or so hits.

michelle simmons wrote:
> Hello. I need an easy reciepe for chicken casserole.
>

I've posted this here before, but it's really easy (and really trashy,
to tell the truth, but my mom made it all through my childhood and I
love it). Use a big baking dish, because it makes a LOT of rice.

(Baking dish. Six chicken thighs or a cut-up chicken, with bones.
Garlic powder. A layer of sliced
onions. Pour a mixture of the soup -- One can EACH of cream of
mushroom, cream of chicken, and cream of celery, or any combination
of 3 cans total -- some pepper, 3 cans of water, 3
cans of milk, and 2 cups of uncooked white rice on top. Sprinkle
paprika on top. Bake at 350F for an hour or so, until the chicken
doesn't bleed when you pierce it.)

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

On Mar 27, 5:01*pm, Serene Vannoy > wrote:
> michelle simmons wrote:
> > Hello. I need an easy reciepe for chicken casserole.
>
> I've posted this here before, but it's really easy (and really trashy,
> to tell the truth, but my mom made it all through my childhood and I
> love it). Use a big baking dish, because it makes a LOT of rice.
>
> (Baking dish. Six chicken thighs or a cut-up chicken, with bones.
> Garlic powder. A layer of sliced
> onions. *Pour a mixture of the soup -- One can EACH of cream of
> mushroom, cream of chicken, and cream of celery, or any combination
> of 3 cans total -- some pepper, 3 cans of water, 3
> cans of milk, and 2 cups of uncooked white rice on top. Sprinkle
> paprika on top. Bake at 350F for an hour or so, until the chicken
> doesn't bleed when you pierce it.)

I have to agree. It is very "trashy."
>
> Serene
>
--Bryan

> wrote in message
...
On Mar 27, 2:05 pm, Nancy2 > wrote:
> On Mar 27, 12:46 pm, (michelle simmons) wrote:
>
> > Hello. I need an easy reciepe for chicken casserole.
>
> If you search, it's best if you spell it right -- "recipe."
>
> N.

>
>
I was going to suggest she buy a dictionary before you bought any
chicken but you pretty much beat me to the punch.

Don't you just love it when people ask for a particular recipe and
don't give any hints of what they might be interested in adding to a
recipe other than chicken? 'Chicken casserole' should get her about
500,00 or so hits.



But is it a recipe from Europe?! lol

Jill

On Fri 27 Mar 2009 03:31:06p, jmcquown told us...

> > wrote in message
> ...
> On Mar 27, 2:05 pm, Nancy2 > wrote:
>> On Mar 27, 12:46 pm, (michelle simmons) wrote:
>>
>> > Hello. I need an easy reciepe for chicken casserole.
>>
>> If you search, it's best if you spell it right -- "recipe."
>>
>> N.
>
>>
>>
> I was going to suggest she buy a dictionary before you bought any
> chicken but you pretty much beat me to the punch.
>
> Don't you just love it when people ask for a particular recipe and
> don't give any hints of what they might be interested in adding to a
> recipe other than chicken? 'Chicken casserole' should get her about
> 500,00 or so hits.
>
>
>
> But is it a recipe from Europe?! lol
>
> Jill
>
>

I think it's from Turkey.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

On Mar 27, 11:46*am, (michelle simmons) wrote:
> Hello. I need an easy reciepe for chicken casserole.
HE No dairy.


From The Splendid Table - NPR
Lynne's Spicy and Sweet Chicken Saute
Copyright 2009 Lynne Rossetto Kasper

Serves 4 to 6

1/2 cup Chinese Hoisin sauce
3 tablespoons Chinese or Japanese soy sauce
1/4 cup honey
1/3 cup each dry white wine and rice or cider vinegar
8 large cloves garlic
1 fresh jalapeno chile, seeded (if you like it hot, leave in the
seeds)
6 boneless, skinless chicken breasts, rinsed and patted dry
(organically raised, if
possible)
Canola or safflower oil (cold-pressed organic, if possible)

1. In a blender or food processor puree together all ingredients
except the chicken
and oil. Combine marinade with chicken in a large zipper-top plastic
bag and
refrigerate up to 2 days.

2. Lightly film a large heavy skillet with oil and set over medium-
high heat until
shimmering but not smoking. Add chicken and brown quickly on both
sides. Turn heat
to medium-low and cook about 6 minutes per side, or until firm when
pressed. Serve
hot or warm.


LYNNE'S TIPS

The marinade also works with beef, pork and firm tofu.

Shorten marinating and cooking time by turning breasts into cutlets.
Place pieces
between two sheets of plastic wrap. Using a meat pounder, rolling pin
or the bottom
of a heavy saucepan, pound each piece to about 1/2-inch thick. To
cook, sear over
high heat for 30 seconds per side. Then cook over medium-low another 3
minutes per
side, or until firm when pressed.

To do braised chicken, add half the marinade to the pan once the meat
is seared.
Cook at a gentle bubble.

Cook extra chicken to use over a green salad later in the week.

"Serene Vannoy" > wrote in message
...
> michelle simmons wrote:
>> Hello. I need an easy reciepe for chicken casserole.
>>
>
> I've posted this here before, but it's really easy (and really trashy, to
> tell the truth, but my mom made it all through my childhood and I love
> it). Use a big baking dish, because it makes a LOT of rice.
>
> (Baking dish. Six chicken thighs or a cut-up chicken, with bones.
> Garlic powder. A layer of sliced
> onions. Pour a mixture of the soup -- One can EACH of cream of
> mushroom, cream of chicken, and cream of celery, or any combination
> of 3 cans total -- some pepper, 3 cans of water, 3
> cans of milk, and 2 cups of uncooked white rice on top. Sprinkle
> paprika on top. Bake at 350F for an hour or so, until the chicken
> doesn't bleed when you pierce it.)
>
> Serene

I'll bet it is good. I make a pretty similar chicken and rice casserole
with just one cup of rice and one can of soup. Since I'm the only one that
eats it I make it with just two pieces of chicken. I use basil and onion
powder in my casserole.

My mom did a lot of "assemble and bake" type cooking so she had time to do a
jillion other things at the same time.

Ms P

Nancy wrote on Fri, 27 Mar 2009 15:58:13 -0400:

>> A lot of interesting recipes but you made me hungry and I
>> wonder if you can recommend one that does not involve cream
>> of mushroom soup or cheese?

> How about a chicken and sausage casserole, it has tomatoes,
> mushrooms, peas. No cheese, no mushroom soup.

> Apparently, there is something about casseroles that scream
> for cream of mushroom and/or cheese.

I have been flipping thro "The Best Chicken Recipes" from the "Editors
of Cook's Illustrated." It is an interesting book that often records
the results of trying techniques on a panel. There were 14 recipes for
chicken casseroles and only 5 did not involve large amounts of cheese.
At least, none of them used mushroom soup!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Fri, 27 Mar 2009 18:54:34 GMT, Gil Faver wrote:

> "James Silverton" > wrote in message
> ...
>> Omelet wrote on Fri, 27 Mar 2009 13:35:43 -0600:
>>
>>>> Hello. I need an easy reciepe for chicken casserole.
>>
>>> Try he
>>
>>> http://tinyurl.com/cxty4x
>>
>>> Cheers!
>>
>> A lot of interesting recipes but you made me hungry and I wonder if you
>> can recommend one that does not involve cream of mushroom soup or cheese?
>>
>> Picky ain't I? :-)
>
> take that google search, add "no dairy" and hit "enter"

or you could use ["chicken casserole" -cheese -"cream of mushroom"].

your pal,
blake

On Fri, 27 Mar 2009 13:35:43 -0600, Omelet >
wrote:

>In article >,
> (michelle simmons) wrote:
>
>> Hello. I need an easy reciepe for chicken casserole.
>
>Try he
>
>http://tinyurl.com/cxty4x
>
Good start! It reminded me of King Ranch Chicken casserole which is
pretty doggone easy if you make the canned soup version and buy a
preroasted chicken. Hmmm. Maybe I'll make my version of KR tonight.
It's bumping out tortilla soup and cake now.

Maybe I should eat something. Every time someone talks about a
recipe, I'm thinking it's what's for dinner tonight. LOL! I was
ready to scout out Jill's frozen biscuits a few posts back.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 27 Mar 2009 18:47:58 GMT, "James Silverton"
> wrote:

> Omelet wrote on Fri, 27 Mar 2009 13:35:43 -0600:
>
>>> Hello. I need an easy reciepe for chicken casserole.
>
>> Try he
>
>> http://tinyurl.com/cxty4x
>
>> Cheers!
>
>A lot of interesting recipes but you made me hungry and I wonder if you
>can recommend one that does not involve cream of mushroom soup or
>cheese?
>
>Picky ain't I? :-)

Just wondering... do you not like mushrooms? It's easy enough to make
a velouté or béchamel and add fresh mushrooms. Cheese is easy enough
to leave out.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 27 Mar 2009 15:58:13 -0400, "Nancy Young"
> wrote:

>James Silverton wrote:
>
>> A lot of interesting recipes but you made me hungry and I wonder if
>> you can recommend one that does not involve cream of mushroom soup or
>> cheese?
>
>How about a chicken and sausage casserole, it has tomatoes,
>mushrooms, peas. No cheese, no mushroom soup.
>
>Apparently, there is something about casseroles that scream
>for cream of mushroom and/or cheese.
>
Such a big fuss over a little mushroom soup when it's easy enough to
substitute something else... the first question that came to my mind
was "noodles or not?"

Please post that chicken and sausage casserole recipe! Everything
sounds spectacular right now.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote on Sat, 28 Mar 2009 12:33:08 -0700:

>> Omelet wrote on Fri, 27 Mar 2009 13:35:43 -0600:
>>
>>>> Hello. I need an easy reciepe for chicken casserole.
>>
>>> Try he
>>
>>> http://tinyurl.com/cxty4x
>>
>>> Cheers!
>>
>> A lot of interesting recipes but you made me hungry and I
>> wonder if you can recommend one that does not involve cream
>> of mushroom soup or cheese?
>>
>> Picky ain't I? :-)

> Just wondering... do you not like mushrooms? It's easy enough
> to make a velouté or béchamel and add fresh mushrooms. Cheese
> is easy enough to leave out.

To tell the truth, practically all cheeses are too fatty for me and the
fat-free ones have little taste or are unsuitable. I have discovered
that "Le President" fat-free feta works in Greek salads but not
casseroles. Mushroom soup is both fatty and salty.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sat, 28 Mar 2009 10:37:55 -0500, "Ms P" >
wrote:

>
>"Serene Vannoy" > wrote in message
...
>> michelle simmons wrote:
>>> Hello. I need an easy reciepe for chicken casserole.
>>>
>>
>> I've posted this here before, but it's really easy (and really trashy, to
>> tell the truth, but my mom made it all through my childhood and I love
>> it). Use a big baking dish, because it makes a LOT of rice.
>>
>> (Baking dish. Six chicken thighs or a cut-up chicken, with bones.
>> Garlic powder. A layer of sliced
>> onions. Pour a mixture of the soup -- One can EACH of cream of
>> mushroom, cream of chicken, and cream of celery, or any combination
>> of 3 cans total -- some pepper, 3 cans of water, 3
>> cans of milk, and 2 cups of uncooked white rice on top. Sprinkle
>> paprika on top. Bake at 350F for an hour or so, until the chicken
>> doesn't bleed when you pierce it.)
>>
>> Serene
>
>I'll bet it is good. I make a pretty similar chicken and rice casserole
>with just one cup of rice and one can of soup. Since I'm the only one that
>eats it I make it with just two pieces of chicken. I use basil and onion
>powder in my casserole.
>
>My mom did a lot of "assemble and bake" type cooking so she had time to do a
>jillion other things at the same time.
>

So, the proportions are 1-1-1-1? My mom never made casseroles, so
I've never been in the habit myself... I'm basically a casserole
novice.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 28 Mar 2009 19:41:34 GMT, "James Silverton"
> wrote:

> sf wrote on Sat, 28 Mar 2009 12:33:08 -0700:
>
>>>
>>> A lot of interesting recipes but you made me hungry and I
>>> wonder if you can recommend one that does not involve cream
>>> of mushroom soup or cheese?
>>>
>>> Picky ain't I? :-)
>
>> Just wondering... do you not like mushrooms? It's easy enough
>> to make a velouté or béchamel and add fresh mushrooms. Cheese
>> is easy enough to leave out.
>
>To tell the truth, practically all cheeses are too fatty for me and the
>fat-free ones have little taste or are unsuitable. I have discovered
>that "Le President" fat-free feta works in Greek salads but not
>casseroles. Mushroom soup is both fatty and salty.

OK, I understand now. We've gone almost fat free this year too - but
I sneak it in every now and then.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mar 28, 1:37Â*pm, sf > wrote:

> Please post that chicken and sausage casserole recipe! Â*Everything
> sounds spectacular right now.
================================
sf: "Lisa Ann" from South Carolina (or with connections to South
Carolina) posted this a couple of months ago. I haven't made it yet
but I bought the sausage (hard to find up here!) This sounds
sooooooooooo good!

CHICKEN BOG
Chicken Bog is a low-country (SC) dish that my (new) hubby taught me
how to €¨make. Â*This stuff is *good*! Â*All measurements are
approximate, ۬unfortunately, since I don't measure when I cook.

2lbs boneless, skinless chicken thighs
1 lb good andouille sausage
5-6 celery ribs
2 large onions
1-2 large bell peppers (any color)
Lots of coarse ground pepper
Lots of 5-pepper spice powder
Lots of Frank's Hot Sauce
Lots of Tabasco Sauce
3 cups of rice
Couple of bay leaves
Couple of pinches of kosher salt
Fill a your stock pot or soup pot with cold water. Â*Throw in the
chicken ۬thighs, 2 ribs of celery (diced), 1 whole onion (quartered),
the salt and €¨some pepper and a bay leaf. Â*Simmer for a couple of
hours until the chicken €¨is done and falling apart. Â*

Remove the chicken to a plate and let cool until ۬you can shred it.
Â*Skim the fat off the broth, then strain it and pitch the €¨now cooked-
to-death celery and onion. Â*Slice the andouille up and put it in €¨the
broth, along with the remaining celery and onion and the bell peppers
(diced). Â*Shred the chicken and return that to the pot. Â*Simmer until
the €¨andouille is done. Â*

Pour in the 3 cups of rice (make sure you've got at ۬least 6 cups of
broth in the pot - the goal is to make a gloppy mess, not to ۬have
fluffy rice Â*If you don't have enough, add low-sodium chicken broth
to €¨the pot.) Â*Simmer until you can throw a spoonful of the stuff
against the €¨wall and it sticks. Â*While you're stirring and waiting
for the rice to ۬stick, add pepper, 5-pepper powder, Franks and
Tabasco. Â*When you think €¨you've added enough, add more. Â*And then
more.

We had this a couple weeks ago, and made my mom try it. Â*She hates
spicy-hot €¨food. Â*Which probably explains why she'd eat a spoonful,
complain how hot it ۬was...and then eat another spoonful...and
another...the stuff's addictive.
Enjoy!
Lisa Ann

Go for it!
Lynn in Fargo

On Sat, 28 Mar 2009 12:43:15 -0700, sf > wrote:

>So, the proportions are 1-1-1-1? My mom never made casseroles, so
>I've never been in the habit myself... I'm basically a casserole
>novice.

This has to be the best one!!! for a "I seriously don't believe you
are a novice" casserole maker.

@@@@@ Now You're Cooking! Export Format

Invent Your Own Casserole

casserole, main dish

----CHOOSE ONE SAUCE MAKER----
10 1/2 oz cream of mushroom soup
10 1/2 oz cream of celery soup
10 1/2 oz cream of chicken soup
29 oz Italian style diced tomatoes
----CHOOSE ONE FROZEN VEGETABLE----
10 oz spinach, frozen
10 oz broccoli, frozen
10 oz English peas, frozen
16 oz yellow squash, frozen
10 oz corn, frozen
----CHOOSE ONE PASTA/RICE----
2 cup elbow macaroni, uncooked
1 cup rice, uncooked
4 cup egg noodles, uncooked
3 cup shells, uncooked
----CHOOSE ONE MEAT/FISH/POULTRY---
12 oz tuna, drained & flaked
2 cup chicken, cooked & chopped
2 cup ham, cooked & chopped
2 cup turkey, cooked & chopped
1 lb ground beef, brown & drain
----CHOOSE ONE OR MORE EXTRAS----
3 oz mushrooms, drained
1/4 cup black olives, drained
1/4 cup bell pepper, chopped
1/4 cup onion, minced
1/2 cup celery, chopped
2 garlic cloves
4 1/2 oz green chilies, chopped
1 pkg taco seasoning mix
----CHOOSE ONE OR TWO TOPPINGS----
1/2 cup mozzarella, shredded
1/2 cup parmesan, grated
1/2 cup Swiss, shredded
1/2 cup bread crumbs, dry

Preheat oven to 350F.

Combine 1 cup sour cream, 1 cup milk, 1 cup water, 1 teaspoon salt and
1
teaspoon pepper with Sauce Maker. Omit sour cream and milk when using
tomatoes.

Stir in frozen vegetable, pasta/rice, meat/fish/poultry and if
desired,
extras. Spoon into a lightly greased 13 X 9 baking dish. Sprinkle with
toppings.

Bake casserole, covered for 70 minutes, uncover and bake 10 minutes
more.

Source: St. Michael's Catholic Church, Gainesville, GA via Southern
Living, 11/96

Yield: 6 servings


** Exported from Now You're Cooking! v5.84 **

On Sat, 28 Mar 2009 13:56:50 -0700 (PDT), Lynn from Fargo Ografmorffig
> wrote:

>On Mar 28, 1:37*pm, sf > wrote:
>
>> Please post that chicken and sausage casserole recipe! *Everything
>> sounds spectacular right now.
>================================
>sf: "Lisa Ann" from South Carolina (or with connections to South
>Carolina) posted this a couple of months ago. I haven't made it yet
>but I bought the sausage (hard to find up here!) This sounds
>sooooooooooo good!
>
>CHICKEN BOG
>Chicken Bog is a low-country (SC) dish that my (new) hubby taught me
>how to ?make. *This stuff is *good*! *All measurements are
>approximate, ?unfortunately, since I don't measure when I cook.
>
>2lbs boneless, skinless chicken thighs
>1 lb good andouille sausage

Ah, I remember that thread. Thanks for the reminder! I *love*
andouille sausage.

Stay dry!



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 28 Mar 2009 16:57:22 -0400, Mr. Bill > wrote:

>On Sat, 28 Mar 2009 12:43:15 -0700, sf > wrote:
>
>>So, the proportions are 1-1-1-1? My mom never made casseroles, so
>>I've never been in the habit myself... I'm basically a casserole
>>novice.
>
>This has to be the best one!!! for a "I seriously don't believe you
>are a novice" casserole maker.

Awww, you sure know how to give a compliment.
>
>@@@@@ Now You're Cooking! Export Format
>
>Invent Your Own Casserole

Thanks! Copied and saved. I like that idea, it's like Pastorio's
cream of anything soup.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 28 Mar 2009 16:57:22 -0400, Mr. Bill > wrote:

>This has to be the best one!!! for a "I seriously don't believe you
>are a novice" casserole maker.
>
>@@@@@ Now You're Cooking! Export Format
>
>Invent Your Own Casserole

Thanks for posting this! I've seen similar in the past, but never got
around to saving them. It should make pulling a meal out of
practically thin air much easier.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Sat, 28 Mar 2009 16:54:27 -0500, Damsel in dis Dress
> wrote:

> It should make pulling a meal out of
>practically thin air much easier.

It is Carol....and we probably have tried just about every combination
you can think of!! A quick glance in the cupboard and dinner can be
ready in an hour or so.

"sf" > wrote in message
...
> On Sat, 28 Mar 2009 10:37:55 -0500, "Ms P" >
> wrote:
>
>>
>>
>>I'll bet it is good. I make a pretty similar chicken and rice casserole
>>with just one cup of rice and one can of soup. Since I'm the only one
>>that
>>eats it I make it with just two pieces of chicken. I use basil and onion
>>powder in my casserole.
>>
>>My mom did a lot of "assemble and bake" type cooking so she had time to do
>>a
>>jillion other things at the same time.
>>
>
> So, the proportions are 1-1-1-1? My mom never made casseroles, so
> I've never been in the habit myself... I'm basically a casserole
> novice.
>
>
> --

Oh sorry, it's one cup of rice, one can of cream of chicken soup and two
cups of water. A healthy sprinkle of onion powder, about half a teaspoon or
so of salt, and about two teaspoons of basil leaves. Rip the skin off the
chicken and put in the rice mix. I bake for about an hour and a quarter in
a 2 quart casserole dish with a lid. I stir after the first 30 minutes, it
seems to make the rice cook more evenly.

Ms P

On Mar 28, 3:57*pm, Mr. Bill > wrote:
> On Sat, 28 Mar 2009 12:43:15 -0700, sf > wrote:
> >So, the proportions are 1-1-1-1? *My mom never made casseroles, so
> >I've never been in the habit myself... I'm basically a casserole
> >novice.
>
> This has to be the best one!!! for a "I seriously don't believe you
> are a novice" casserole maker. *
>
> @@@@@ Now You're Cooking! Export Format
>
> Invent Your Own Casserole
>
> casserole, main dish
>
> * * * ----CHOOSE ONE SAUCE MAKER----
> 10 1/2 oz cream of mushroom soup
> 10 1/2 oz cream of celery soup
> 10 1/2 oz cream of chicken soup
> 29 oz Italian style diced tomatoes
> * * * ----CHOOSE ONE FROZEN VEGETABLE----
> 10 oz spinach, frozen
> 10 oz broccoli, frozen
> 10 oz English peas, frozen
> 16 oz yellow squash, frozen
> 10 oz corn, frozen
> * * * ----CHOOSE ONE PASTA/RICE----
> 2 cup elbow macaroni, uncooked
> 1 cup rice, uncooked
> 4 cup egg noodles, uncooked
> 3 cup shells, uncooked
> * * * ----CHOOSE ONE MEAT/FISH/POULTRY---
> 12 oz tuna, drained & flaked
> 2 cup chicken, cooked & chopped
> 2 cup ham, cooked & chopped
> 2 cup turkey, cooked & chopped
> 1 lb ground beef, brown & drain
> * * * ----CHOOSE ONE OR MORE EXTRAS----
> 3 oz mushrooms, drained
> 1/4 cup black olives, drained
> 1/4 cup bell pepper, chopped
> 1/4 cup onion, minced
> 1/2 cup celery, chopped
> 2 *garlic cloves
> 4 1/2 oz green chilies, chopped
> 1 pkg taco seasoning mix
> * * * ----CHOOSE ONE OR TWO TOPPINGS----
> 1/2 cup mozzarella, shredded
> 1/2 cup parmesan, grated
> 1/2 cup Swiss, shredded
> 1/2 cup bread crumbs, dry
>
> Preheat oven to 350F.
>
> Combine 1 cup sour cream, 1 cup milk, 1 cup water, 1 teaspoon salt and
> 1
> teaspoon pepper with Sauce Maker. Omit sour cream and milk when using
> tomatoes.
>
> Stir in frozen vegetable, pasta/rice, meat/fish/poultry and if
> desired,
> extras. Spoon into a lightly greased 13 X 9 baking dish. Sprinkle with
> toppings.
>
> Bake casserole, covered for 70 minutes, uncover and bake 10 minutes
> more.
>
> Source: St. Michael's Catholic Church, Gainesville, GA via Southern
> Living, 11/96
>
> Yield: 6 servings
>
> ** Exported from Now You're Cooking! v5.84 **

There's only one thing wrong with this. In the MEAT/FISH/POULTRY
section they left out possum, coon*, mudcat, carp, buffalo (the
fish), and other varmints. This screams, "I AM POOR WHITE** TRASH!"
at the top of its lungs. This kind of casserole is the kind of
passive aggressive shit that an old fashioned traditional housewife
made when she wanted her hubby to take her out to dinner. It is HOG
SLOP.

It's worse than Hamburger Helper, because HH doesn't pretend to be
anything other than convenient.


* My nephew goes to Cancun every so often. I told him that if anyone
asks, "How was Cancun?" that he should reply, "It was pretty good, but
not near as good as fresh coon."
** Not to be racist, I'm sure that there are non-White trash out there
who also cook this way.

--Bryan, aka, Food Snob

On Sat, 28 Mar 2009 18:53:39 -0700 (PDT), Bobo Bonobo®
> wrote:

>> Source: St. Michael's Catholic Church, Gainesville, GA via Southern
>> Living, 11/96

>There's only one thing wrong with this. In the MEAT/FISH/POULTRY
>section they left out possum, coon*, mudcat, carp, buffalo (the
>fish), and other varmints.

Whoooaaaa....hold on the buddy. Don't be shootin' the messagner.
You will have to take your disdain up with St. Michael's Catholic
Church. They were the originating contributor.

On Sat, 28 Mar 2009 20:03:48 -0500, "Ms P" >
wrote:

>
>"sf" > wrote in message
.. .
>> On Sat, 28 Mar 2009 10:37:55 -0500, "Ms P" >
>> wrote:
>>
>>>
>>>
>>>I'll bet it is good. I make a pretty similar chicken and rice casserole
>>>with just one cup of rice and one can of soup. Since I'm the only one
>>>that
>>>eats it I make it with just two pieces of chicken. I use basil and onion
>>>powder in my casserole.
>>>
>>>My mom did a lot of "assemble and bake" type cooking so she had time to do
>>>a
>>>jillion other things at the same time.
>>>
>>
>> So, the proportions are 1-1-1-1? My mom never made casseroles, so
>> I've never been in the habit myself... I'm basically a casserole
>> novice.
>>
>>
>> --
>
>Oh sorry, it's one cup of rice, one can of cream of chicken soup and two
>cups of water. A healthy sprinkle of onion powder, about half a teaspoon or
>so of salt, and about two teaspoons of basil leaves. Rip the skin off the
>chicken and put in the rice mix. I bake for about an hour and a quarter in
>a 2 quart casserole dish with a lid. I stir after the first 30 minutes, it
>seems to make the rice cook more evenly.
>
Thanks for the correction!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West