Another school year has started . . .
without me! Seems impossible that I’ve been out of the AHS classroom for ten
years!
Chicken Casserole Yield: one 9”x13” casserole dish
Elinor Hass has been “retired” for even longer and in August of 1994,
she hosted a “back-to-school” lluncheon for those of us on our
way back to the classroom. She was the only “retiree” in the group that year. Now,
everyone (in that group) has retired, with Jacque Havice being the latest.
Elinor continued to host the luncheon for several years and then others
took turns. This year Betty Krenger sent out the annual invitation and we
reminisced about the years we spent together at AHS as we lunched on a
delicious chicken casserole, green bean bundles, fruit salad and rolls. Dessert
consisted of sherbert with blueberry sauce and Betty’s chocolaty frosted
brownies.
The recipe comes from the 5th
edition of Home-Cooking--Dickinson County Style “Capturing the Present and
Remembering the Past (available at the Dickinson County Historical Society/Heritage Center), and was provided by Eileen Garten when I
interviewed her for a Reflector-Chronicle food column in February 2006.
Chicken Casserole Yield: one 9”x13” casserole dish
Casserole
Ingredients
2½ cups cooked
& cut up chicken (cook chicken in small amount of water with celery tops, bits of
carrot and any other seasoning you like)
2½ cups cooked
rice* (measure after cooking) — Cook rice
in water used to cook chicken, or add chicken
bouillon to cooking water.
1 cup cut up
celery — sauté for about 5 minutes in a little butter
2 tablespoons
onion, optional
1 can (10 ¾ oz.) cream of chicken soup
1 can (10 ¾ oz.) cream of celery soup
¾ cup real
mayonnaise
Topping
Ingredients
1 cup crushed
cornflakes
4 oz. slivered almonds
Butter
1. Casserole:
a. Place
chicken, rice, celery and onion in a large mixing bowl.
b. In
another bowl stir together the soups and mayonnaise. Add to chicken mixture and
mix well.
c.
Place
in large buttered casserole. (Note: Make
ahead and refrigerate or freeze, adding the cornflake topping right before
baking.)
2.
Topping:
a.
Sauté
cornflakes and almonds in a little butter.
b.
Top
casserole with this mixture.
c.
Bake
uncovered 45 minutes in a 350° oven.
*Regular rice –
1 cup uncooked yields about 3½ cups cooked.
Instant rice – 1 cup uncooked yields about 2
cups cooked.
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